Crock Pot Mexican Corn and Bean Soup
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 10 mins
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Servings
6
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Calories
160 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Mexican Corn and Bean Soup
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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.
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 28-ounce can diced tomatoes
- 2 15-ounce cans red kidney beans, drained and rinsed
- 1 1-pound bag frozen corn kernels
- 1 medium zucchini, grated
- 1 large orange, yellow or red bell pepper, chopped
- 1 32-ounce box low-sodium vegetable stock
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Instructions
- Heat oil in a sauté pan over medium heat. Add onions and cook for 3 minutes.
- Add garlic, chili powder, and cumin, cook for an additional minute and then transfer to a crock pot.
- Add the remaining ingredients and stir to combine.
- Cook on low 6-8 hours or on high for 3-4 hours.
Nutrition Information
Show Details
Calories
160kcal
(8%)
Carbohydrates
30g
(10%)
Protein
8g
(16%)
Fat
3g
(5%)
Sodium
730mg
(30%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Sodium | 730mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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