We used ground beef, jarred salsa, beans, and potatoes to make this soup extra satisfying. Omit the meat to create a hearty vegetarian dish.

Source: Midwest Living
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Ingredients

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Directions

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  • In a large skillet, cook ground beef until meat is brown. Drain off fat. Transfer meat to a 4- or 5-quart slow cooker. Stir in broth, salsa, beans, hominy, hashbrowns, chipotle peppers, chili powder, oregano and cumin.

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  • Cover and cook on low-heat setting for 7 to 8 hours or on high-setting for 3-1/2 to 4 hours.

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  • If you like, top servings with sour cream, avocado and cheddar cheese and serve with tortilla chips.

*Handling Hot Chile Peppers:

Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

450 calories; 24 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 10 g monounsaturated fat; 81 mg cholesterol; 1287 mg sodium. 766 mg potassium; 34 g carbohydrates; 8 g fiber; 3 g sugar; 27 g protein; 583 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 12 mcg folate; 2 mcg vitamin b12; 91 mg calcium; 5 mg iron;

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