Taco Soup (Crockpot)

Ingredients:

• 1/2 package of frozen corn
• 1 can kidney beans, drained and rinsed
• 1 can pinto beans (drained and rinsed)
• 1 can black beans (drained and rinsed)
• 1 7-ounce can green chiles
• 1 14-ounce can stewed tomatoes
• 1 package taco seasoning mix
• 1/4 tsp. cumin
• 3/4 tsp. onion powder
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• Garnish: tortilla chips or corn chips
• Garnish: chopped green onions
• Garnish: fresh chopped cilantro

Directions:

1. Place the corn, kidney beans, pinto beans, black beans, green chilies and stewed tomatoes in your crock pot or slow cooker and give it a quick stir.
2. Next, add in the taco seasoning mix, cumin, onion powder, salt and garlic powder and quickly stir again.
3. Cook on low crockpot setting for 8-10 hours.
4. If you're in a hurry, you can also set this on high in the crockpot for 3 hours.
5. Taste, and adjust seasonings to taste before serving. 

1. Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions. 
2. This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like. 

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