Slow Cooker Burrito Soup

 

 

 

349 Calories PER SERVING

Ingredients

• •
  2 cupsBlack Beans (cooked, drained and rinsed)
• •
  3 cupsDiced Tomatoes
• •
  1 Sweet Onion (diced)
• •
  1 cupFrozen Corn
• •
  1/2 Green Bell Pepper (diced)
• •
  2 Jalapeno Pepper (de-seeded and diced)
• •
  2 tbspsChili Powder
• •
  2 tspsCumin
• •
  1 tspOregano
• •
  1/2 tspBlack Pepper
• •
  2 tspsSea Salt
• •
  1 cupBrown Rice (uncooked)
• •
  4 cupsWater
• •
  4 cupsKale Leaves (chopped)
• •
  1 Avocado (peeled and diced)
• •
  1/4 cupOrganic Salsa

  Directions

  • 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!

NOTE: YOU CAN ALSO ADD Shredded CHICKEN TO THIS RECIPE  

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