Fall Meal Solutions 2016 #5…Southwest Beef & Bean Soup

This was another perfect fall dish…I used what I had in my kitchen so made a few changes…used pork roast, white beans instead of black and canned corn instead of frozen…a little on the spicy side so I added more sour cream…Enjoy!

 

Southwest Beef & Bean Soup

1 (1½-2 pound) boneless beef chuck roast
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can light red kidney beans, drained and rinsed
2 (14.5 ounce) cans reduced sodium beef broth
1 (14.5 ounce) can petite diced tomatoes, undrained
1 (12 ounce) package frozen corn (about 2½ cups)
1 packet Chipotle Pulled Pork Slow-Cooker Sauce Mix **
2 cups water
1 cup sour cream, optional
1 cup shredded Cheddar cheese, optional

**order at:  www.SimplyKimberS.com

In 5-quart or larger slow cooker, combine first 8 ingredients. Cover; cook on LOW 8-9 hours.
Remove beef when tender and shred; return to slow cooker. Stir well.
Serve bowls of soup with a dollop of sour cream and a sprinkle of cheese, if desired.
Makes 6 servings. Serve with dinner rolls.

Make ahead & freeze: Combine first 7 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1, adding water.

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