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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 11 |
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Our ladies group at church has a soup and sandwich supper, and before I went to work that morning, I prepared this soup in my slow cooker. It was ready when I got home. It was such a big hit, many asked for the recipe!—Anita Roberson, Williamston, North Carolina Ingredients:
1-1/2 pounds ground beef |
1 large onion, chopped |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 package (16 ounces) frozen corn |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-1/2 ounces) chicken broth |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 teaspoon garlic powder |
1-1/2 teaspoons salt-free southwest chipotle seasoning blend |
1-1/2 cups cooked rice |
1/4 cup shredded cheddar cheese |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Transfer to a 5-qt. 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 or until heated through.
3. Stir in rice; heat through. Sprinkle each serving with cheese. Yield: 11 servings (2-3/4 quarts).
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