Slow-Cooker Cowboy Soup with Cornbread Croutons

Steps

• 1

  Spray 5-quart slow cooker with cooking spray.
• 2

  Heat 12-inch skillet over medium-high heat. Add bacon; cook about 4 minutes or until bacon begins to brown. Add beef; cook about 5 minutes or until no longer pink, breaking up with back of spoon. Use slotted spoon to transfer beef and bacon to slow cooker.
• 3

  Pour all except 1 tablespoon fat from skillet; decrease heat to medium. Add onion; cook about 5 minutes or until softened. Add garlic, taco seasoning mix, cumin, red pepper, salt and pepper; cook 1 minute. Transfer to slow cooker. Add potatoes, beans, tomatoes, frozen corn, green chiles and broth to slow cooker. Cover; cook on Low heat setting 5 to 7 hours or until potatoes are tender.
• 4

  Meanwhile, heat oven to 400°F.
• 5

  Place cornbread cubes on ungreased rimmed baking sheet. Season with salt and pepper; drizzle with olive oil. Toss gently to coat.
• 6

  Bake 10 to 15 minutes or until edges are deep brown, turning over once during baking. Serve with soup.