Slow Cooker Burrito Soup

Slow Cooker Burrito Soup

by Tanvi Parikh

Total time
4 hr

Macros

Total calories
330
Protein
11 g
Carbs
57 g
Fat
7 g
Fiber
13 g
Sugar
8 g
Cholesterol
0 mg
Sodium
982 mg
Potassium
750 mg
Vitamin A
2222 IU
Vitamin C
46 mg
Calcium
130 mg
Iron
4 mg
Vitamin D
0 IU
Vitamin B12
0 µg
Magnesium
117 mg
Zinc
2 mg

Serves 6

Ingredients

  • 2 cup Black Beans (cooked, drained and rinsed)
  • 3 cup Diced Tomatoes
  • 1 Sweet Onion (diced)
  • 1 cup Frozen Corn
  • ½ Green Bell Pepper (diced)
  • 2 Jalapeno Pepper (de-seeded and diced)
  • 2 tbsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Oregano
  • ½ tsp Black Pepper
  • 2 tsp Sea Salt
  • 1 cup Brown Rice (uncooked)
  • 4 cup Water
  • 4 cup Kale Leaves (chopped)
  • 1 Avocado (peeled and diced)
  • ¼ cup Salsa

Steps

  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 salsa and avocado. Enjoy!

Tips

  • Leftovers: Refrigerate in an airtight container for up to four days.
  • Serving Size: One serving is roughly 2 cups.