0 from 3 votes
Crock Pot Mexican Corn and Bean Soup
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.
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 6
Calories: 160 kcal
Course:
Main Course
Cuisine:
American
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
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.
Cup of Yum
Nutrition Information
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
% 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.