Slow-Cooker Cowboy Soup with Cornbread Croutons
"Whether or not you’re cooking for ranch hands (we’re guessing not), you can make this hearty soup with ingredients you likely have on hand. Pick up store-bought cornbread for homemade-ish croutons in a snap...."
INGREDIENTS
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6 slices bacon, chopped
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1 lb ground beef
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1 medium onion, chopped
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2 cloves garlic, chopped
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1 package (1 oz) Old El Paso™ original taco seasoning mix
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1 teaspoon ground cumin
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1/2 teaspoon ground red pepper (cayenne)
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
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2 cans (15 oz each) pinto beans, drained, rinsed
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1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
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1 cup Cascadian Farm™ frozen organic sweet corn
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1 can (4.5 oz) Old El Paso™ chopped green chiles
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3 cups Progresso™ beef flavored broth (from 32-oz carton)
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3 cups cubed cornbread (homemade or store-bought)
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3 tablespoons olive oil
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