how the crock pot is good for snowy days {southwestern stew}

Have you heard? Our governor has declared a state of emergency in Alabama because of this crazy snow and a "major forecasting error," per our local news source.

And we're in a state of emergency at our office, because we are stuck here. Literally.

This is what we're working with, thanks to the CVS across the street:

Making memories, people. Making memories.

Needless to say, I'd rather be home whipping up some hot soup in my crock pot. This recipe was a winner a few weeks ago during our first cold snap, which, for the record, was a joke compared to today.

Southwestern Stew
Serves 8-10

1-2 lbs. ground chuck (or beef or sirloin or turkey, whatever you prefer)
1 large onion, chopped
1 28-oz. can diced tomatoes
1 15-oz. can black beans, rinsed and drained
1 15-oz. can red kidney beans, rinsed and drained
1 15-oz. can whole kernel corn, rinsed and drained
1 c. salsa or picante sauce (any kind you like)
1 packet taco seasoning
1/2 tsp. ground black pepper
2 c. water
Frito's Scoops
Shredded cheddar, sour cream, and green onions for topping

1. Brown meat with onions in a skillet. Drain well and put into crock pot.


2. Add remaining ingredients, stir together, and cook on low for about 6 hours. (I doubt it actually takes that long, but I don't think you can overcook it.)


3. Serve with Frito's Scoops, and offer shredded cheddar, sour cream and green onions for topping.

Are you warm and safe in your house? I'm not.

So tell me, while I go pop some popcorn, what's your favorite crock pot soup?