Southwest Fiesta Soup

Southwest Fiesta Soup

  • Servings: 6
  • Course: Soups & Salads

Reynolds Kitchens tip

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Ingredients

  • Reynolds® Slow Cooker Liner
  • 2 pounds lean ground beef
  • 2 medium onions, finely chopped
  • 2 medium green sweet peppers, chopped
  • 2 16-ounce jars medium or hot salsa
  • 2 15- to 16-ounce cans black beans, rinsed and drained
  • 2 14-1/2 ounce cans reduced-sodium chicken broth
  • 1 14-1/2 ounce cans golden hominy, rinsed and drained
  • 1-1/2 cups frozen loose-pack diced hash brown potatoes
  • sour cream (optional)
  • snipped fresh cilantro (optional)
  • chopped bottled roasted red sweet peppers (optional)

Directions

Step 1

Cook ground beef in an extra-large skillet until beef is brown. Drain off fat.

Step 2

Place beef in a 5- to 6-quart cooker. Stir in onions, peppers, salsa, and black beans.

Step 3

Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3-1/2 hours. Cover and refrigerate half of the beef mixture for up to 24 hours.

Step 4

Place chilled beef mixture into a large saucepan. Stir in chicken broth, hominy and hash brown potatoes. Bring to boiling; reduce heat.

Step 5

Simmer, uncovered, for 10 minutes.

Step 6

Ladle soup into bowls to serve; if desired, top with sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers.

Tip

Use half of the beef mixture for Zesty Beef Medley.

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