1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
For toppings (optional)
Sour cream
Grated cheese
Hot sauce
Minced onion
Guacamole
Pico de gallo,
Sliced jalapenos
Open and drain all cans, then put into a large stock pot. Add in remaining ingredients and stir to combine.
Bring to a boil, stir and reduce to a simmer and cook for an additional 45 minutes, stirring every so often. If using a slow cooker, cook on medium high for 3 hours.
Adjust for seasoning and serve with favorite toppings.
Mexican soup is one way to eat your veggies
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