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Nutrition Facts
Serving Size 1 (499g) Recipe makes 8 servings The following items or measurements are not included below: 2 tablespoons taco seasoning 16 tortilla chips
Calories 314
Calories from Fat 80		(25%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 914mg		38%
Potassium 1296mg		37%
Total Carbohydrate 54.1g		18%
	Dietary Fiber 12.7g	50%
	Sugars 12.8g
Protein 11.8g		23%
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Tomato Taco Soup for the Crock Pot

Recipe #323136 | 2¼ hours | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: JanuaryBride
Sep 4, 2008

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.

SERVES 8 (change servings and units)

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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Featured Reviews for This Recipe

From: ellie_

On Oct 25, 2009

This was pretty good and a definite change from ordinary tomato soup. I put it on low in the crockpot for 4 hours then my crockpot switches to "warm". The changes I made was using only 32 oz of tomato juice and 16 oz of tomato sauce. I also used chili seasoning ( which I honestly think is the same thing as taco seasoning). Thanks for sharing!

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From: HotJomama

On May 5, 2009

I loved this but it was missing something, my husband says meat, but I tried it again again Lean Ground Chuck, and still no success!

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From: *Lena*

On Jan 7, 2009

This recipe is a winner in my book for a few reasons: 1) It's really tasty. 2) It's really easy. 3) It's pretty darn cheap. I cooked it on low for 4 hours and omitted the cilantro and avocado, because both are really expensive around here right now. About an hour into the cook time, I added 1 cup of thawed brown rice that I'd cooked a few weeks ago and 2 cups of cooked shredded chicken. It yielded 7 large servings for us and, with an addition of cheddar and sour cream, my husband practically licked his bowl. Plenty to eat, plenty leftover to freeze!

2 people found this review helpful

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From: Katzen

On Jun 10, 2009

Really easy, and really yummy. My kind of recipe! I added a can of green chilis for some extra zip, but everything else was made exactly to the recipe. I had it in the crockpot in mintues, and came home to a wonderful smelling and tasting soup! Thanks, JB, super fantastico el capitan of Las Magico Mistico Sirenas! Made for ZWT5.

1 person found this review helpful

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