From the Cook
From the Cook
From the Cook
1/4
Slow Cooker Mexican Corn and Bean Soup
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Instructions
1
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Heat oil in a sauté pan over medium heat. Add onions and cook for 3 minutes.
2
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Add garlic, chili powder, and cumin, cook for an additional minute and then transfer to a crock pot.
3
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Add the remaining ingredients and stir to combine.
4
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Cook on low 6-8 hours or on high for 3-4 hours.
My Calorie Intake
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Tips & Tricks (5)
- Caramelize Your Aromatics First 🧅Sauté the onion and garlic in olive oil for 2-3 minutes before adding to the slow cooker to develop deeper, more complex flavors that elevate the entire soup.
- Toast Your Spices for Maximum Impact 🌶️Bloom the cumin and chili powder in the hot oil with your aromatics for 30 seconds before adding liquid—this releases essential oils and intensifies the flavor profile without adding heat.
- Balance Acidity with the Orange 🍊Add fresh orange zest and juice in the last 30 minutes of cooking to brighten the soup and balance the earthiness of the beans while keeping the mellow, non-spicy character intact.
- Layer Your Vegetables Strategically 🥒Add delicate vegetables like zucchini and corn in the final hour of cooking to prevent them from becoming mushy while allowing heartier peppers to soften throughout.
- Use Low-Sodium Stock and Taste Before Serving 🧂Since the slow cooker concentrates flavors, start with low-sodium vegetable stock and adjust seasoning at the end rather than at the beginning to avoid over-salting.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
High Protein
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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