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Slow Cooker Mexican Corn and Bean Soup

Slow Cooker Mexican Corn and Bean Soup

This Crock Pot Mexican Corn and Bean Soup is a great way to make both of those things happen. It takes less than 15 minutes to put this hearty dish together in the crock pot and it features a rainbow of nutritious veggies your kids are sure to love. The soup is incredibly flavorful and while the cumin and chili powder might make you think it's spicy, the taste is actually quite mellow.

Author: Weelicious

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 6 servings

Calories: 442 kcal per serving

Ingredients

  • 1 tbsp - olive oil
  • 1 - onion
  • 2 cloves - garlic
  • 1 tsp - chili powder
  • 1 tsp - ground cumin
  • 28 ounces cans - diced tomatoes
  • 2 cans - red kidney beans
  • 1 bag - frozen corn kernels
  • 1 - zucchini
  • 1 - orange, yellow or red bell pepper
  • 32 ounces boxes - low-sodium vegetable stock

Instructions

  1. Heat oil in a sauté pan over medium heat. Add onions and cook for 3 minutes.
  2. Add garlic, chili powder, and cumin, cook for an additional minute and then transfer to a crock pot.
  3. Add the remaining ingredients and stir to combine.
  4. Cook on low 6-8 hours or on high for 3-4 hours.

Nutrition

Energy: 442 kcal | Total Fat: 5 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 0 mg | Total Carbs: 84 g | Fiber: 18 g | Sugars: 9 g | Proteins: 30 g | Sodium: 252 mg | Polyunsaturated: 1 g | Monounsaturated: 2 g

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