Crock Pot Mexican Corn and Bean Soup
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 10 mins
-
Servings
6
-
Calories
160 kcal
-
Course
Main Course
-
Cuisine
American
Crock Pot Mexican Corn and Bean Soup
Report
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.
Share:
Ingredients
- 1 tablespoon olive oil
- 1 onion medium, diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1 ounce can diced tomatoes
- 2 ounce cans red kidney beans drained and rinsed
- 1 pound bag corn kernels frozen
- 1 zucchini medium, grated
- 1 bell pepper large, orange, yellow or red, chopped
- 1 ounce box vegetable stock low-sodium
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
3 reviews
Excellent
Other Recipes
You'll Also Love
