Slow Cooker Vegetarian Taco Soup
Description
Make a vegetarian, Mexican inspired taco soup that's economical, filling, delicious and easy to make. Just dump everything in the slow cooker, set it to cook, and go about your business. It's a great no meat dinner that everyone can enjoy.
Ingredients
14 oz. can corn, drained
14 oz. can kidney or navy beans, drained
14 oz. can pinto beans, drained
14 oz. can black beans, drained
7 oz. can green chiles
14 oz. can stewed tomatoes, undrained
1 oz. package taco seasoning
1/4 t. cumin
3/4 t. onion powder
1/2 t. salt
1/2 t. garlic powder
2 c. tortilla or corn chips
1/4 c. grated or shredded Mexican or Cheddar cheese
1-2 medium green onions, chopped
1/4 c. cilantro, chopped
1/2 c. sour cream
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Place the corn, all beans, green chilies, and tomatoes in the slow cooker; stir. Add taco seasoning, cumin, onion powder, salt, and garlic powder; stir. Cover.
Cook on Low 8-10 hours or on High for 3 hours.
Adjust seasonings, to taste. If the soup is too thick, add some vegetable broth. If it's too thin, cook a little longer, uncovered.
Serve, with tortilla or corn chips and garnished with choices of grated cheese, chopped green onions, cilantro, guacamole, and/or sour cream.
6 servings.