Slow Cooker Enchilada Soup

2 tablespoons olive oil
1 large yellow onion, diced
1 small green or red bell pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
1 can (11oz) Ro-tel diced tomatoes & green chiles with the juices
4 cups low-sodium beef broth
1 + 1/2 cups corn
1 tablespoon chili powder like McCormick
1 teaspoon ground cumin
1/2 teaspoon oregano (preferably Mexican), crushed between fingertips
1 + 1/4 pounds lean ground beef
1 cup brown or white rice

In a medium skillet heat the oil over medium-low heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.

Meanwhile to your crock-pot (4 - 6 quart) add the Ro-tel, broth, chile powder, cumin, oregano and 1 teaspoon coarse salt and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.

In the same skillet brown the ground beef over medium heat breaking it apart as it cooks. Once it's browned through drain off the grease and add to the pot.

Cook on high 3 - 4 hours or low 5 - 6 hours. To serve: add a couple of spoonfuls of rice to a soup bowl and ladle the soup over top. Garnish with shredded cheese, sour cream and tortilla chips if desired.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SLONGRIE8535.