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Crock Pot Mexican Corn and Bean Soup

Mexican Corn and Bean Soup

One of the most common complaints I get from moms is that their kids won't eat their veggies. It can be an extremely frustrating experience, especially for parents who put a great deal of effort into cooking meals that their kids won't eat. As dorky as it sounds, making mealtime easy and inspiring kids to love eating their veggies are part of my life's mission.

This Crock Pot Mexican Corn and Bean Soup is a great way to make both of those things happen. It takes less then 15 minutes to put this hearty dish together 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. I like to put out some grated cheddar or parmesan and a bowl of sour cream for my kids to sprinkle and dollop on top. I find that little touches like those make eating fun and allow little ones to make this soup their own.

While I can't guarantee every child will become a vegetable lover after eating this soup, I'm pretty confident that at least the veggies in their bowls of this soup will disappear!

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Crock Pot Mexican Corn and Bean Soup (8)

Prep Time: 10 mins Cook Time: 3 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 1 tablespoon Olive Oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 -28 ounces can diced tomato
  • 2 -15 ounces 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 ounces box vegetable stock

Preparation

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

Accompaniments

Sour Cream, Cheddar Cheese, Parmesan Cheese

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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64 comments

  • Jess

    Looks so good! Trying it next week :)

    leave a comment

  • Pauline

    I have a 13.5 month old....do you think this lovely soup is suitable for her?

    leave a comment

  • Allyson

    Have you tried with dried beans? I try to stay away from cans and was thinking about soaking overnight and cooking a bit longer. Rather than precooking the beans

    leave a comment

  • Jen

    Can I use diced fresh tomatoes? If so, do I need to add tomato sauce?

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    • Catherine

      Yes, you can use fresh diced tomatoes, just put them in with all the juice that runs out from cutting!

      leave a comment

  • Heidi Food Doodles

    This looks delicious! And so simple. I can't wait to try this - I think everyone in the house will like it, but if not, I will! :)

    leave a comment

  • CarrieH

    My child likes veggies, but won't eat beans! any suggestions?

    leave a comment

  • Chris B

    Do you think this soup would work well with black beans instead of kidney beans? Also, do you I could omit or replace the tomatoes? My oldest daughter doesn't like tomatoes or anything with tomatoes or tomato sauce in it (not even pizza!) so that would be a deal breaker for her. She loves black beans and corn, so if there is a way to adapt this to a no-tomato recipe I would love to try it!

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    • Catherine

      Black beans would be great in this! You can omit the tomatoes, but you'll need to add more liquid to compensate!

      leave a comment

  • Yeni

    I think I'm gonna try this on the stovetop tonight and add some chicken thighs. I'm guessing it would be good as long as I give it a lengthy simmer.
    It looks like a yummy, healthy recipe.

    leave a comment

  • Amy

    this was yummy thanks!

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  • Jessica

    My son was just diagnosed with an allergy to garlic (peanuts & eggs too :() do you think I could omit this & it would taste fine - or would you add something in the place of it? Thanks

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    • Catherine

      Yes, you can leave out the garlic. The flavor will change, but there is so much going on this dish it should stand up just fine without the garlic!

      leave a comment

  • Vanessa G

    Man, that looks so good!! I don't like meat so this is perfect for me!! I love that u can just put it in the crockpot.

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    • Karen

      Alright then, Mike, let's have it laid out on the table. For you to actually beelvie that Yuri Nosenko was a bona fide defector, you would have to beelvie that Anatoliy Golitsyn was lying to the CIA. Since I am not convinced that you even know who Golitsyn is, why don't you explain to me why it is that you beelvie that he was lying to the CIA. A detailed explanation would be a rebuttal of his CIA handler, Tennent H. Bagley, and the former head of counter-intelligence at the CIA, James Jesus Angleton, if you've ever heard of them.Tell me, Mike, how it is that you know that Golitsyn was lying to the CIA, that Nosenko was telling the truth, and that the Russian government positively had nothing to do with the death of Litvinenko.Mike, either you are out of your depth, or you are lying on behalf of very bad men.

      leave a comment

  • Katie

    I have the same question about using dried beans that have been soaked overnight. Would that work? And if so, is 1 16oz bag enough?

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    • Kirsten D

      I don't use canned anything either so i make a big (crock)pot full of beans then freeze them to use whenever I need them. It made life SO much easier. But you can throw dry beans in, just make sure you have extra liquid that the beans will soak up while cooking.

      leave a comment

  • Del Carmen

    This looks delicious but I don't have a crock pot, would this work in a pot on the stove, simmering for a couple of hours??

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    • Yvonne

      Yes, I made it last night on stove and it was great. Just simmer on low for a few hours.

      leave a comment

  • Adickerson

    I'm having an issue with my crockpot (lid does not fit tightly and meals cook dry!). After cooking this dish on the stove, I'd like to try putting it in a pot with tight-fitting lid in the oven. What temp and time would you recommend? Thanks :-)

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    • Brixie

      I would suggest 350 and no higher than 400 if 350 isn't cutting it.

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  • Caryn

    Tried this for dinner and it was great. We used the pressure cooker for 30 minutes because I didn't think about dinner until 5. This will be used again for sure.

    leave a comment

  • Gigi

    Made this tonight, the whole family loved it. Thanks for another great recipe.

    leave a comment

  • Julie

    My 2 & 3 yo sons and I LOVED it, but my husband doesn’t care for ‘runny’ soup – he’s a stew guy –so he didn’t like it. Since I wasn’t sure how my boys would react to the texture, ie chunks of tomatoes, I pureed it with the hand blender. They thought it was fun sprinkling shredded cheese on it and mixing in sour cream. The next meal I pureed it less and there were more “chunks”, and they ate it all up, again! I will make this again for sure and freeze batches. As for my husband, it might be crock pot beef stew again for him. He liked that! Thanks for another good recipe.

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  • Christin

    I made this last night for supper and we all loved it. My 20 month old daughter honestly couldn't get enough. It has everything she loves, especially beans and corn. I only had one can of kidney beans so I added one can of black beans to compensate. This has gone on my fridge-list-of-recipes so I don't forget about it. Thank you!

    leave a comment

  • Zaeaton

    I successfully made this (stuck exactly to the recipe as I always do)! It was great with lots of leftovers. Will definitly do again!

    leave a comment

  • Amy

    I have to comment again that I have now made this 4 times- it's a regular in our house. I still get confused if I should drain the tomatoes or just dump in the whole can. Would love to know!

    leave a comment

    • Catherine

      Dump in the whole can!

      leave a comment

  • Today’s lunch: Mexican Soup « greener, Healthier Living

    [...] lunch is Mexican corn and bean soup (get the recipe from weelicious.com), whole wheat crackers and mandarin oranges. And of course our thermos of [...]

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  • Sammyleenoble

    I added two grilled, diced chicken breasts to give it a bit heartiness. Served with cilantro, sour cream, shredded cheese and tortilla chips. My kids adored it, husband too! So easy and flavorful!

    leave a comment

  • Katya

    I'm sorry but when I see that. I have to add vegetable stock from the box it's already a no healthy recipe, especially for kids.

    leave a comment

    • Catherine

      You could totally use homemade vegetable stock! Or use water instead, but stock adds so much flavor!

      leave a comment

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  • Adrimolina

    I love making this, it is one of my favorite recipes on the site, it is easy and soo yummy!

    leave a comment

  • Trisha

    I used 1 tbls each of cumin and chili powder. Gives it more spice. Great soup that the whole family loves!!

    leave a comment

  • Adrimolina

    Any ideas to replace zucchini? Thanks!

    leave a comment

    • Catherine

      You can use any type of squash!

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  • Null

    I just made this soup and I couldn't love it more. Thank you so much for giving me a staple this winter!

    leave a comment

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    [...] Crock Pot Mexican Corn & Bean Soup This is a really simple recipe to make and it turned out wonderfully. I topped mine with Greek yogurt, cheddar cheese, and avocado—delicious! The recipe calls for one 28 ounce can of tomatoes and I recommend the fire roasted kind by Muir Glen because not only does it add a nice spiciness to the soup, but their cans are now free of BPA! Of course, you could make your own diced tomatoes in the crock pot as well, which is something I really want to try. [...]

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    [...] got home and washed and prepped all the veggies, put the Mexican corn and bean soup ingredients in the crockpot, and had an awesome dinner a few hours [...]

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  • Heidi

    Making it tonight! Thinking that chicken might be yummy. Would a shredded roasted chicken a nice addition?

    leave a comment

    • Catherine

      That would be yummy!

      leave a comment

  • Casandra Vicencio

    do i thaw out the corn first or do i put it in the crock pot frozen?

    leave a comment

    • Catherine

      Put it in frozen!

      leave a comment

  • Adrimolina

    It might be a silly question, but I make this recipe a lot, right now I have green bell peppers, do you have the others on the recipe for color, or is the taste different in these?

    leave a comment

    • Catherine

      The taste is different, but if you like green bell peppers than they will certainly fit in with this dish! (I don't prefer green)

      leave a comment

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  • Cari

    quick question... why saute the onion and things, if they are just going to sit in the crock pot for the next few hours... won't they cook in the crock pot? Seems like an uneccessary step...

    leave a comment

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  • Jim

    Sorry, but I found this to be rather tasteless and the shredded zucchini to be a nuisance when trying to spoon. I added grilled chicken breasts, salt, cracked black pepper and a considerable amount of Louisiana Hot Sauce, as well as doubling the minced garlic and ground cumin to get the favors up to what I would consider a legitimate Mexican style corn and bean soup. Family loved it - but we are born and raised Texans :)

    Thanks

    leave a comment

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    […] Mexican Corn and Bean Soup from Weelicious is great way to pack more veggies into your kids diet. […]

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  • Roxanne

    I would like to see more recipes.

    leave a comment

  • Kathy

    Love this soup! So simple, fast and all 3 kids liked it, a lot!! Not an easy task

    leave a comment

  • Jonnie Stevens

    Would like diabetic recipes easy to make

    leave a comment

  • Eileen

    I made several adjustments,I don't like spicy,but I found this bland. I did add chicken, a can of black beans, more of all the spices and a packet of taco seasoning mix.. Fabulous!

    leave a comment

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  • Liz

    Sounds really good. Thank you.

    leave a comment

  • Laurie

    I made this last night and served it with shredded rotisserie chicken. My husband and I loved it, but unfortunately my 5 1/2 year olds twins did not...

    leave a comment

  • Merriam

    Hi! I'm making this tomorrow night. I have a diabetic kid that will be eating it. Any chance you could give me a measurement on a serving size? Maybe in ounces? His insulin has to be calculated based on the amount of carbs. I know the recipe says that it feeds 8, but wondered if that was like a 1 cup serving? Ounces? I know it's a lot to ask so I understand if it's too much work to figure. Thank you!

    leave a comment

    • McCord

      I would say the soup comes out to around 8 cups, so 1 serving would be about 1 cup!

      leave a comment