slow cooker vegetarian taco soup

 

This was a great taco soup recipe and I know it was because my kids ate the leftovers!  We used veggie crumbles instead of ground beef but I'm sure you could use the real thing and would be great!  Perfect for Halloween night.

slow cooker vegetarian taco soup (adapted from the spruce eats)

1 small bag frozen corn

1 (14 ounce) can kidney beans, drained

1 (14 ounce) can pinto beans, drained

1 (14 ounce) can black beans, drained

1 (7 ounce) can green chiles

1 (14 ounce) can petite diced tomatoes

1 (1 ounce) package taco seasoning mix

1/4 teaspoon cumin

3/4 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 bag meatless veggie crumbles

3 cups water

toppings:  crushed tortilla chips, chopped green onions, grated cheese, cilantro, sour cream

Place the corn, beans, green chilies, tomatoes, taco seasoning, cumin, onion powder, salt, garlic powder and veggie crumbles in the slow cooker.  Add the water and stir to combine.

Cook on low for 8 to 10 hours or on high for about 3 hours.

Top with your favorite toppings.