By Teri Cayton
The Parsons Advocate
I hope everyone had a great Christmas season and Santa brought All the things you wanted. I hope everyone made it safety over the river and through the woods. With this crazy weather it doesn’t even feel like Christmas, not to mention that December is gone.
The new year is here and I hope it brings all the best to everyone. I wish I could snap my fingers and everything in the world would be peaceful but I don’t think that is going to happen. It makes my heart sad to see the state everything and everyone is in.
My biggest wish would be to make everyone happy and stop all the hate and dissention everywhere. Momma Said, “That is one wish I do not see happening anytime, if ever. You can’t please everyone all the time and our world society is proof of that.”
This is short and sweet this week so I will wish everyone a Happy New Year and what ever you do please be safe and keep a watchful eye.
Slow Cooker Nacho Soup
Ingredients
For the Soup
• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes with green chilies (like Rotel)
• 1 (15-ounce) can corn, drained
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1⁄2 teaspoon smoked paprika
• 1 jalapeno, sliced (optional)
• 1 (8-ounce) block cream cheese, softened and cut into cubes
• 2 cups cheddar cheese, shredded
• salt and pepper, to taste
For Toppings (optional but recommended)
• sour cream
• extra shredded cheese
• tortilla chips (for crunch)
• sliced avocado or guacamole
• diced tomatoes
• sliced black olives
• green onions
• fresh cilantro
Instructions
• In a skillet over medium heat, cook the ground beef until browned and fully cooked. Break it up into crumbles as it cooks. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent. (About 3-4 minutes.) Drain any excess fat.
• Transfer the cooked meat, onion, and garlic mixture to the slow cooker. Add the black beans, diced tomatoes with green chilies, corn, chicken broth, taco seasoning, cumin, smoked paprika, and jalapeño (if using).
• Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
• About 30 minutes before serving, stir in the cubed cream cheese and shredded cheddar. Mix well until fully melted and incorporated into the soup. Taste and adjust the seasonings with salt and pepper as needed.
• Ladle the soup into bowls and top with desired toppings. Serve warm and enjoy the hearty, cheesy, nacho-flavored goodness.
