Southwest Slow Cooker Soup
Easily substitute the diced tomatoes and green chilies with picante sauce or chunky salsa. If you don’t have Southwest seasoning in the house you can substitute cumin or chili powder.
1-1/2 lbs. ground beef
1 large yellow onion, chopped
2 cans (14.5-oz. each) diced tomatoes
1 pkg. (16-oz.) frozen niblet corn
1 can (15-oz.) black beans, rinsed and drained
1 can (14.5-oz.) chicken broth
1 can (10-oz.) diced tomatoes and green chilies, undrained
1 tsp. garlic powder
1-1/2 tsp. Southwest chipotle seasoning
1-1/2 c. cooked white rice
1/4 c. shredded cheddar cheese
Brown ground beef and onion over medium heat in a skillet until meat is no longer pink; drain.
Dump into the slow cooker. Stir in the tomatoes, corn, black beans, broth, tomatoes, garlic powder and seasoning blend. Cover and cook on LOW for 6-8 hours. Stir in rice; heat through. Sprinkle each serving with cheese.