Tomato Taco Soup For The Crock Pot - cooking recipe

Ingredients

1 (48 ounce) can tomato juice
1 (8 ounce) can tomato sauce
1 lime, juice of
1 tablespoon garlic, minced
2 tablespoons taco seasoning
1 (16 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 (16 ounce) can corn
1/2 cup instant rice, uncooked
2 tablespoons fresh cilantro, chopped
2 avocados, diced small
sour cream (optional)
16 tortilla chips

Preparation

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.