Tomato Taco Soup for the Crock Pot |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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This is truly a dump it in recipe using canned veggies, but it tastes fresh due to the lime juice, cilantro and avocado; semi homemade I think they call it these days! Use this as a springboard, so to speak, and feel free to add a can of green chilis, onion, jalapenos, chicken, ground beef. . .you name it! It also freezes well. Ingredients:
1 (48 ounce) can tomato juice |
1 (8 ounce) can tomato sauce |
1 lime, juice of |
1 tablespoon garlic, minced |
2 tablespoons taco seasoning |
1 (16 ounce) can diced tomatoes, undrained |
1 (15 ounce) can kidney beans, drained |
1 (15 ounce) can black beans, drained |
1 (16 ounce) can corn |
1/2 cup instant rice, uncooked |
2 tablespoons fresh cilantro, chopped |
2 avocados, diced small |
sour cream (optional) |
16 tortilla chips |
Directions:
1. Dump all ingredients from the tomato juice down to the rice into the crockpot and stir. Cook on high for 2 hours.
2. Prior to serving, stir in fresh cilantro.
3. On top of each bowl of soup, crunch up chips, place a dollop of sour cream and sprinkle some avocado.
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