Source: Thespruceeats.com
INGREDIENTS
1 (14-ounce) can corn, drained
1 (14-ounce) can kidney beans, or navy 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 stewed tomatoes, undrained
1/2 package taco seasoning mix
1/4 teaspoon cumin
3/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 cups tortilla chips or corn chips
1-2 medium green onions, chopped
1/4 cup cilantro, chopped
DIRECTIONS
Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in your crock pot and give it a quick stir.
Next, add the taco seasoning mix, cumin, onion powder, salt, and garlic powder and quickly stir again.
Cook on low setting for 8 to 10 hours. Alternatively, if you’re in a hurry, you can set this on high for 3 hours.
Taste and adjust the seasonings before serving. If the soup is too thick for your liking, add vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.
To serve, set out bowls of optional garnishes—tortilla chips, chopped green onions, chopped cilantro —and let your family or guests top their soup to their liking.