Description
A simple and delicious taco soup that requires no chopping, perfect for a quick dinner solution.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 2 cups vegetable broth
- 1 cup salsa
- 1 cup frozen corn
Instructions
- Combine all ingredients in the slow cooker.
- Stir well to mix everything together.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot, garnished with your favorite toppings.
Notes
- Feel free to add any additional toppings like cheese, sour cream, or avocado.
- This soup can be stored in the refrigerator for up to 3 days.
- For a spicier version, add jalapeños or hot sauce.
- Prep Time: 5 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg