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Slow-Cooker Southwest Beef and Bean Soup
Slow-Cooker Southwest Beef and Bean Soup
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Prep Time:
20 minutes
Total Time:
7 hours 20 minutes
Try a quick and flavorful twist on beef and bean soup using Make-Ahead Mexican Ground Beef for an easy and delicious meal.
Ingredients:
  • 1 can (15.5 oz) red beans, drained, rinsed
  • 1 can (15 oz) pinto beans, drained, rinsed
  • 1 can (15 oz) crushed tomatoes, undrained
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 cup thick & 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
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Shredded Cheddar cheese
  • Chopped avocado
  • Tortilla chips
Instructions:
  • In a 10-inch skillet, sauté the beef over medium-high heat for 5 to 7 minutes until fully cooked, stirring occasionally. Don't forget to drain excess fat.
  • Grease a 3 1/2- to 4-quart slow cooker with cooking spray. Combine beef and all other ingredients, excluding the toppings, in the slow cooker.
  • Slowly simmer the dish on a Low heat setting for 7 to 9 hours. When ready to serve, decorate each portion with your favorite toppings.

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