Tomato Taco Soup for the Crock Pot

Name: Tomato Taco Soup for the Crock Pot
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8 serving(s)
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

(8)

Recipe by jenne

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.

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READY IN: 2hrs 10mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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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