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Southwest Fiesta Soup

  • Servings: 6
  • Course: Soups & Salads

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 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)


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.


Use half of the beef mixture for Zesty Beef Medley.

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