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Southwest Fiesta Soup
Ingredients
-
2
pounds lean ground beef
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2
medium onions, finely chopped
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2
medium green sweet peppers, chopped
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2
16 ounce jar medium or hot salsa
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2
15 - 16 ounce can black beans, rinsed and drained
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2
14 1/2 ounce can reduced-sodium chicken broth
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1
14 1/2 ounce can golden hominy, rinsed and drained
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1 1/2
cups frozen loose-pack diced hash brown potatoes
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sour cream (optional)
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snipped fresh cilantro (optional)
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chopped bottled roasted red sweet peppers (optional)
Directions
1. Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- to 6-quart cooker. Stir in onions, peppers, salsa, and black beans.
2. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Cover and refrigerate half of the beef mixture for up to 24 hours.
4. Place chilled beef mixture into a large saucepan. Stir in chicken broth, hominy and hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
5. Ladle soup into bowls to serve; if desired, top with sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers. Makes 6 servings.
From the Test Kitchen
- Tip Use half of the beef mixture for Zesty Beef Medley.
Nutrition Facts
(Southwest Fiesta Soup)
- Servings Per Recipe 6,
- Protein (gm) 11,
- Carbohydrate (gm) 33,
- Fat, total (gm) 6,
- Cholesterol (mg) 68,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 6,
- Sodium (mg) 856,
- Percent Daily Values are based on a 2,000 calorie diet
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