Tomato Taco Soup for the Crock Pot Recipe #323136
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.
by JanuaryBride
2¼ hours | 10 min prep
SERVES 8
- 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
- Dump all ingredients from the tomato juice down to the rice into the crockpot and stir. Cook on high for 2 hours.
- Prior to serving, stir in fresh cilantro.
- On top of each bowl of soup, crunch up chips, place a dollop of sour cream and sprinkle some avocado.
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5 stars