Ingredients
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1 (48 ounce) can tomato juice
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1 (8 ounce) can tomato sauce
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1 lime, juice of
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1 tablespoon garlic, minced
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2 tablespoons taco seasoning
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1 (16 ounce) can diced tomatoes, undrained
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1 (15 ounce) can kidney beans, drained
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1 (15 ounce) can black beans, drained
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1 (16 ounce) can corn
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1/2 cup instant rice, uncooked
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2 tablespoons fresh cilantro, chopped
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sour cream
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16 tortilla chips
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2 avocados, diced small
Instructions
- Dump all ingredients from the tomato juice down to the rice into the crockpot and stir. Cook on high for 2 hours.
- Prior to serving, stir in fresh cilantro.
- On top of each bowl of soup, crunch up chips, place a dollop of sour cream and sprinkle some avocado.