Sunday, November 22, 2015

The one about Slow Cooker Vegetarian Taco Soup

Baby it's cold outside. There's nothing I like better on a cold day than throwing something in my crock pot in the morning and having it be ready for dinner. This recipe is super easy. We're talking opening a few cans and packets and you're done. It's so good and pretty good for you, too. I usually make this recipe vegetarian, but it can totally easily be made for meat eaters, too. Check it out.


Ingredients:
  • 1 Can Chili Beans
  • 1 Can Black Beans
  • 1 Can Corn
  • 2 Cans of Ro-Tel
  • 1 Can of Vegetable Broth (14.5 ounces)
  • 1-2 Packets of Taco Seasoning (depending on how flavorful and spicy you want it to be, I use 2)
Optional Garnishes:
  • Shredded
  • Sour Cream 
  • Tortilla Strips or Crushed Tortilla Chips
  • Avacados
Directions:
  1. Dump all ingredients in your crockpot.
  2. Cook on Low 8-10 hours or High for 3 hours.
  3. Garnish and Serve.
Meat Options:

Chicken Taco Soup:
  1. Add 2-3 Frozen Chicken Breasts to Ingredients. Substitute chicken broth for vegetable broth.
  2. Cook on Low 8-10 hours. 
  3. Before serving, remove chicken and shred. Place back in crockpot. 
  4. Garnish and Serve.
Beef Taco Soup:

  1. Brown Ground Beef or Turkey. Add to ingredients. Substitute beef broth for vegetable broth. 
  2. Cook on Low 8-10 hours or High for 3 hours.
  3. Garnish and Serve.  




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