Taco Soup

I love Mexican food! I could eat chips and dips or tacos every day. This is such a quick and yummy soup and you can even do it in the crock pot (I will give you those instructions too). I hope you enjoy this warm, spicy, hearty soup.

Ingredients

1 tablespoon olive oil
1/2 large onion, chopped
3 cloves garlic, diced
1 tablespoon cumin
1/2 tablespoon chili powder
2-10oz cans no sodium crushed tomatoes
2 cups water
1 cup your favorite fresh, chunky salsa or my Restaurant Style Salsa
2 15-ounce cans no sodium added black beans, lightly drained

Directions for Stove top

Step 1: Heat a large pot over medium heat
Step 2: Add olive oil, onion, garlic and sir, cook until transparent.
Step 3: Add the remaining ingredients and bring to a boil then reduce heat to low and cook for another 20-30 minutes.
Step 4: Adjust seasonings as needed.
Step 5: Serve and TOPPINGS! I used Toffuti sour cream, cilantro, green onions and Restaurant Style Salsa. You could use Daiya Cheese, Fritos Corn chips, or dip a warm corn tortilla in it. The possibilities are endless.

Directions for Crock Pot

Step 1: Pull out crock pot and use a liner for easy cleaning.
Step 2: Add all ingredients to the Crock Pot and stir until all combined
Step 3: Cook on low heat for 6 to 8 hours
Step 4: Adjust seasonings as needed.
Step 5: Serve and TOPPINGS! I used Toffuti sour cream, cilantro, green onions and Restaurant Style Salsa. You could use Daiya Cheese, Fritos Corn chips, or dip a warm corn tortilla in it. The possibilities are endless.
Enjoy

Calluna

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