Slow Cooker Burrito Soup

October 17, 2019

Slow Cooker Burrito Soup
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 cups Black Beans (cooked, drained and rinsed)
  • 3 cups Diced Tomatoes
  • 1 Sweet Onion (diced)
  • 1 cup Frozen Corn
  • ½ Green Bell Pepper (diced)
  • 2 Jalapeno Pepper (de-seeded and diced)
  • 2 tbsps Chili Powder
  • 2 tsps Cumin
  • 1 tsp Oregano
  • ½ tsp Black Pepper
  • 2 tsps Sea Salt
  • 1 cup Brown Rice (uncooked)
  • 4 cups Water
  • 4 cups Kale Leaves (chopped)
  • 1 Avocado (peeled and diced)
  • ¼ cup Organic Salsa
Instructions
  1. Add all ingredients except kale, avocado and salsa to slow cooker. Cover and cook on high for at least 4 hours. Cook up to 8 hours, depending on how thick you like your soup.
  2. About 10 minutes before serving, remove the lid and set kale leaves on top. Cover with lid and let sit for 10 minutes.
  3. After 10 minutes, stir to mix in kale evenly throughout. Ladle into bowls and top with a spoonful of organic salsa and avocado. Enjoy!

 

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