Description
A hearty and budget-friendly black bean taco soup made in the crockpot. Packed with protein and flavor, this soup is perfect for a healthy meal.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp taco seasoning
- 4 cups vegetable broth
- 1 lime, juiced
- Optional toppings: avocado, cilantro, shredded cheese
Instructions
- Add black beans, corn, diced tomatoes, onion, bell pepper, and garlic to the crockpot.
- Sprinkle taco seasoning over the ingredients.
- Pour vegetable broth into the crockpot and stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in lime juice before serving.
- Top with avocado, cilantro, or shredded cheese if desired.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra spice, add diced jalapeños.
- Serve with tortilla chips for crunch.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican