Loaded with healthy ingredients and flavor, this soup is so easy to make and eat!
- 1 tbsp olive oil extra virgin
- 1 onion diced
- 1 15oz can pinto beans undrained
- 1 15oz can kidney beans undrained
- 1 15oz can whole kernal corn rinsed and drained
- 1 15oz can Mexican style stewed tomatoes
- 1 15oz can Rotel tomatoes or diced tomatoes with green chilis
- 1 pkg taco seasoning mix
- 1 pkg ranch dressing mix
- 2 1/2 cups water
Heat olive oil in a medium sized skillet. Brown onions over medium high heat until beginning to soften. Remove from heat (optional)
Combine onions with all remaining ingredients above in crockpot. Cook on low for 8 hours or high for 4 hours.
Serve soup with sliced or chopped avocado, low-fat sour cream, and low-fat shredded or cojito cheese and fresh cilantro
If you want to kick it up a notch or two, add a diced jalapeño and a pinch of cayenne! If you don’t already have one of these, go ahead and get one. This recipe is perfect for the crockpot. After all, who doesn’t want to dump, stir, push a button and come home to dinner 🥘?! So easy to make, healthy, and your family will love it! Great for get-togethers and family dinners at home with the kids! Something you may not know: “..tomato fruits are an important source of bioactive compounds with known beneficial effects including vitamins, antioxidants, and anticancer substances. In particular, antioxidant metabolites are a group of vitamins, carotenoids, phenolic compounds, and phenolic acid that provide effective protection by neutralizing free radicals. Free radicals are unstable molecules linked to development of degenerative diseases and conditions.