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8

Slow-Cooker Southwest Beef and Bean Soup

Prep 20 min
Total 7 hr 20 min
Servings 8

Come home to a hearty beef and bean soup! Get a head start by using thawed Make-Ahead Mexican Ground Beef in place of the ground beef and taco seasoning mix. MORE+ LESS-

By Betty Crocker Kitchens

January 24, 2014

Ingredients

Soup

lb lean (at least 80%) ground beef

package (1 oz) Old El Paso™ taco seasoning mix

can (15.5 oz) red beans, drained, rinsed

can (15 oz) pinto beans, drained, rinsed

can (15 oz) crushed tomatoes, undrained

cans (4.5 oz each) Old El Paso™ chopped green chiles

cup Old El Paso™ Thick 'n Chunky salsa

1 1/2

cups Progresso™ chicken broth (from 32-oz carton)

1 1/2

cups frozen corn (from 12-oz bag), thawed

3/4

cup chopped yellow onion

teaspoon dried minced garlic

1/2

teaspoon salt

1/2

teaspoon pepper

Toppings, if desired

Shredded Cheddar cheese

Chopped avocado

Tortilla chips

Steps

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1

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except toppings.
3

Cover; cook on Low heat setting 7 to 9 hours. Garnish individual servings with toppings.

Expert Tips

For a vegetarian soup, omit the beef and substitute vegetable broth for chicken broth.
Substitute Progresso® black beans, red kidney beans or chick peas for the red beans or pinto beans.