Slow-Cooker Taco Soup

By nanasally4

Ingredients

• 1 medium onion, chopped
• One 14 oz. can black or pinto beans, drained and rinsed
• 1 c. frozen corn kernels (I recommend Trader Joe’s roasted corn)
• One 28 oz. can or two 14 oz. cans fire-roasted or regular organic diced tomatoes in juices
• 2 c. vegetable broth
• 1 T. + 1 t. chili powder
• 1 T. + 1 t. ground cumin
• 1/4 t. garlic powder
• 1/4 t. onion powder
• 1/4 t. dried oregano
• 1 t. sea salt
• Garnishes: non-dairy or organic sour cream, chopped cilantro, crushed tortilla chips, cornbread, etc.

Details

Adapted from peasandthankyou.com

Preparation

Step 1

Combine onion, beans, corn, tomatoes, broth, chili powder, cumin, garlic powder, onion powder, oregano and salt in a slow-cooker. Cook on low for 10 hours or high for 6 hours. Adjust seasoning to taste.
Serve with sour cream, cilantro, tortilla chips and/or cornbread, if desired.