To cut costs without skimping on flavor, we use cheap cuts of stew beef (chuck or round roasts will do) instead of the pricier ground beef normally used in chili. The slow-and-low heat of your slow cooker easily breaks down the tough cuts into tender, melt-in-your-mouth chunks of savory meat.
1/2 cup reduced-fat sour cream or plain Greek yogurt (NOTE: Not nonfat.)
1/2 cup frozen corn kernels, thawed
1/4 cup finely chopped fresh cilantro
In a 6-qt slow cooker, combine beef, garlic, lime juice, onion, jalapeño, tomatoes, black beans, pinto beans, honey, chile powder, salt, cumin, coriander and black pepper. Stir well, then cover and cook on low until beef is tender, about 7 hours.
Prepare lime crema: In a small bowl, combine sour cream and lime zest. Cover and refrigerate until needed.
Uncover slow cooker and stir in corn and cilantro. Divide among bowls and top with lime crema.
While tortilla soup is usually made with cooked chicken, spicy sausage gives it a fiery kick. The garnishes are the key to making this soup healthier: Radishes and cabbage add fiber and vitamins, while the tortilla strips add complex carbohydrates and a satisfying crunch.