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

Steps

1. 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.
2. Cook on Low 8-10 hours or on High for 3 hours.
3. Adjust seasonings, to taste. If the soup is too thick, add some vegetable broth. If it's too thin, cook a little longer, uncovered.