Slow Cooker Mexican Tomato, Rice and Veggie Soup Recipe

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I have a fantastic slow cooker recipe for you today!


This soup turned out wonderful!! It has a little bit of heat, but I served sour cream on the side, and a little of that with each bite was fantastic! If you're not a fan of a little spiciness, you can use the mild can of diced tomatoes rather than the spicy. The veggies were a perfect addition, along with the rice! I love that this soup is meatless, but you could always add some chicken or ground beef and let it cook along with everything else! It's so perfect topped of with a bunch of shredded cheddar. This will be a new fall and winter favorite, especially since most of the ingredients come right from the pantry!

Slow Cooker Mexican Tomato, Rice and Veggie Soup

by Sheena

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Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 medium onion, diced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1- 15.5 ounce can black beans, drained and rinsed
• 1- 14.5 ounce can Red Gold Petite Diced Tomatoes with Green Chiles
• 1- 14.5 ounce can Red Gold Petite Diced Tomatoes with Lime Juice and Cilantro
• 1- 11 ounce can white corn
• 3 cups water
• 1/2 cup long grain white rice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup cilantro, chopped
• 1 tablespoon freshly squeezed lime juice
• sour cream and shredded cheddar for topping, optional

Instructions

Heat the olive oil in a small skillet over medium heat. Add the garlic, onion, cumin and chili powder and saute for 5 minutes. Add this and all ingredients to a 4 quart slow cooker except the cilantro and lime juice. Cook on high for 3-4 hours, or low for 6-8 hours, until rice is tender. Stir in cilantro and lime juice, then serve topped with sour cream and cheddar.

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On the blog... one year ago: Halloween Skeleton Bones

Two years ago: Slow Cooker Beef, Tomato and Vegetable Soup

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