Monday, April 11, 2016

Slow Cooker Southwest Style Cheese Soup

     "Southwest Style." what a vague description. It would seem as long as you have meat and chile peppers, you can call something Southwest. That's good, because that is exactly what I did. This really came together as a desperate attempt to come up with meals for the week. I didn't expect much from this recipe, but was happily surprised at how it turned out. It had a nice bite and a plenty of flavor. It was even better the next day! Give it a try and see what you think! If you like it, let me know! If not, tell someone else, because I don't have time for your criticism.

Slow Cooker
Southwest Style Cheese Soup

  • 1 can (15.5 ounce) black beans, drained and rinsed
  • 1 can (14.5 ounce) fire roasted salsa style tomatoes, undrained (our ALDI had these. If you can't find them, just substitute a can of Rotel tomatoes with green chiles.)
  • 1/2 cup corn (frozen or canned)
  • 1 pound ground beef (80/20 is great, but 73/27 is fine, too. 11/89 is right out)
  • 1/2 medium yellow onion, diced
  • 4 cups water
  • 1/2 cup sour cream
  • 1 cup pepper jack cheese (this is not a paid endorsement, but I wholeheartedly recommend Kraft Habanero Heat shredded Monterey Jack)
  1. Brown and drain the ground beef. Throw it in a slow cooker.
  2. Throw in everything else except the sour cream and cheese.
  3. Cook on LOW for 4 hours
  4. Add the sour cream and cheese. Stir to incorporate and cook on LOW another 30 minutes.
Good Times!

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