Slow Cooker Vegetarian Taco Soup
- Number of Servings: 4
Ingredients
3 (15 ounce) cans Mexican-style diced tomatoes 1 1/2 cups frozen corn 1 (15 ounce) can ranch-style pinto beans 1 (4 ounce) can of chopped green chilies 1 large onion, chopped fine 1 tablespoon fresh cilantro 2 tablespoons powdered broth 1/2 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon thyme
1 Combine all ingredients in slow cooker.
2 Simmer for three or more hours.
3 Serve with grated cheese, tortilla chips, extra fresh cilantro and diced onions, shredded cabbage or diced radishes (not included in calorie count)
Serving Size: Serves 4 people
Number of Servings: 4
Recipe submitted by SparkPeople user JCCWOOD.
2 Simmer for three or more hours.
3 Serve with grated cheese, tortilla chips, extra fresh cilantro and diced onions, shredded cabbage or diced radishes (not included in calorie count)
Serving Size: Serves 4 people
Number of Servings: 4
Recipe submitted by SparkPeople user JCCWOOD.
Nutritional Info Amount Per Serving
- Calories: 258.5
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 882.1 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 14.5 g
- Protein: 11.6 g
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