Description
This delicious Crock Pot Taco Soup is perfect for a warm meal any time of year.
Ingredients
Scale
- 1 cup uncooked rice (white, brown, or your choice)
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14 oz) diced tomatoes, undrained
- 1 packet taco seasoning (or homemade)
- 1 cup bell peppers, diced (red or green)
- 1 can (4 oz) diced green chilies (optional for heat)
- 1 cup shredded cheese (for serving)
- Fresh avocado slices (for garnishing)
- Fresh cilantro (for garnishing)
Instructions
- In your Crock Pot, combine the vegetable broth, diced tomatoes with their juices, rice, black beans, corn, diced peppers, and green chilies if using. Stir everything together.
- Sprinkle in the taco seasoning and stir until well mixed with the ingredients.
- Cover and set your Crock Pot on low for about 4-6 hours or high for 2-3 hours.
- Once cooked, give it a good stir. Top each serving with shredded cheese and fresh avocado slices. Sprinkle with cilantro.
- Ladle the soup into bowls and serve it warm.
Notes
- This soup can be topped with any of your favorite taco toppings.
- To make it vegetarian, ensure your taco seasoning is meat-free.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 15mg