Easy Slow Cooked Vegetarian Taco Soup - cooking recipe

Ingredients

3 (15 ounce) cans Mexican-style diced tomatoes
1 1/2 cups frozen corn
1 (15 ounce) can ranch-style pinto beans
1 (4 ounce) can of chopped green chilies
1 large onion, chopped fine
1 tablespoon fresh cilantro
2 tablespoons powdered broth
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon thyme

Preparation

Combine all ingredients in slow cooker.
Simmer for three or more hours.
Serve with grated cheese, tortilla chips, extra fresh cilantro and diced onions, shredded cabbage or diced radishes.