- In 5-quart or larger slow cooker, combine first 8 ingredients. Cover; cook on LOW 8-9 hours.
- Remove beef when tender and shred; return to slow cooker. Stir well.
- Serve bowls of soup with a dollop of sour cream and a sprinkle of cheese, if desired.
Makes 6 servings. Serve with dinner rolls.
Make ahead & freeze: Combine first 7 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1, adding water.