This soup was kind of like a chili, but it didn’t have any beans in it! It was perfect for a cold winter night – and it was very filling and satisfying!
1 lb lean ground beef
1 onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
2 cloves garlic, minced
2 cans (14.5 oz) diced tomatoes
1/2 cup tomato sauce
14 oz. broth
2 T. fresh parsley, chopped
Dried basil, oregano, garlic salt, onion powder, pepper, and any other spice that suits your taste
Shredded cheese for topping
Saute the meat in a little bit of olive oil until it is browned. Break it up as it cooks into little pieces. Remove from heat and drain fat, if there is any and set aside.
Saute the onions, peppers and garlic until they are soft and starting to brown.
Add in the tomatoes, spices, and broth. Bring to a slight boil. Once it starts to boil,. add in the meat. Cover and simmer for about 30 minutes – stirring every so often.
Top with shredded cheese!
Slow cookers are an excellent way to make soup! By the time you get home, the aroma of a good soup cooking away makes my mouth water. And when that soup is as tasty as this one, even more so! Depending on how much chile you use, there will be a little kick to this one. It will definitely warm you up – inside and out!
1 lb boneless chicken breasts
1/2 cup chopped onions
3 cloves of minced garlic
4 cups chicken broth (I make my own…)
1 cup tomato sauce
1/2 T. Chipotle chile in adobo, chopped
1 t. dried oregano
1/4 t. cumin
2 bay leaves
1/4 cup chopped cilantro
1 avocado, chopped (optional)
Crumbled queso fresco (optional)
Lightly season the chicken with salt and pepper before placing it in the crock pot.
Saute the onion and garlic in a pan with some olive oil until it is translucent and starting to brown. Add it to the crock pot.
Add all the other ingredients except the avocado and cheese.
Cook on low for 4-6 hours.
Shred the chicken and return it to the crock pot. Discard the bay leaves.
Serve it up with the chopped avocado and cheese!