Crock Pot Mexican Corn and Bean Soup
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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!

Crock Pot Mexican Corn and Bean Soup  (8)

  • Prep Time: 10 mins,
  • Cook Time: 3 hrs,
  • Rating:
    Rate this recipe
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...


  • 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


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

Accompaniments: Sour Cream, Cheddar Cheese, Parmesan Cheese

Crock Pot Mexican Corn and Bean Soup

Nutrition Information

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  1. Merriam

    January 16, 2017 at 2:41 pm

    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!

    • C. McCord

      January 17, 2017 at 8:10 am

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

  2. Laurie

    January 5, 2016 at 4:52 am

    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…

  3. Liz

    July 7, 2015 at 9:16 am

    Sounds really good. Thank you.

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  6. eileen

    January 22, 2015 at 5:06 pm

    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!

  7. Jonnie Stevens

    December 30, 2014 at 9:58 pm

    Would like diabetic recipes easy to make

  8. Kathy

    October 27, 2014 at 6:31 pm

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

  9. Roxanne

    October 18, 2014 at 8:07 pm

    I would like to see more recipes.

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  12. April

    March 16, 2014 at 10:50 am

    I LOVE this recipe! It is a staple in our house. I try to make soup at least once a week for health and cost reasons. I have all of these ingredients on hand regularly because we freeze corn, zucchini and peppers in the summer to enjoy all year. This is a great pick-me-up and even my husband loves it! Thank you so much!

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  14. Jim

    November 26, 2013 at 4:29 pm

    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 :)


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  16. cari

    October 9, 2013 at 4:10 pm

    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…

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  18. adrimolina

    July 10, 2013 at 3:59 pm

    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?

    • catherine

      July 11, 2013 at 11:37 am

      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)

      • adrimolina

        July 11, 2013 at 10:19 pm

        Got it! Thanks :)

  19. Casandra vicencio

    July 10, 2013 at 8:43 am

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

    • catherine

      July 10, 2013 at 11:49 am

      Put it in frozen!

  20. heidi

    June 10, 2013 at 3:36 pm

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

    • catherine

      June 10, 2013 at 4:18 pm

      That would be yummy!

  21. Tiffini

    March 20, 2013 at 10:50 am

    This looks delicious but Im out of stock and only have chicken broth. Will chicken broth alter the taste?

    • Manfre

      February 4, 2014 at 12:14 am

      topics they are looking forawrd to read from you. keep in touch with them, so they stay with you and create a relationship of reader and writer strong.10. you are almost a professional writers now, just have to practice a little more by making these tips your every

    • catherine

      March 20, 2013 at 1:00 pm

      Chicken broth should be just fine! If it isn’t low sodium, then just leave out the salt in the recipe!

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  25. null

    January 8, 2013 at 2:44 pm

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

  26. adrimolina

    January 2, 2013 at 1:53 pm

    Any ideas to replace zucchini? Thanks!

    • catherine

      January 2, 2013 at 3:30 pm

      You can use any type of squash!

  27. Trisha

    December 26, 2012 at 2:31 pm

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

  28. adrimolina

    December 4, 2012 at 1:52 pm

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

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  30. Katya

    October 20, 2012 at 10:19 pm

    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.

    • catherine

      October 22, 2012 at 11:51 am

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

  31. sammyleenoble

    October 7, 2012 at 6:46 pm

    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!

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  33. amy

    September 6, 2012 at 9:29 am

    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!

    • catherine

      September 6, 2012 at 11:51 am

      Dump in the whole can!

  34. zaeaton

    July 21, 2012 at 7:34 pm

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

  35. honeybeelissa

    May 10, 2012 at 2:27 am

    Any suggestions of veggies to use instead of corn?

    • catherine

      May 10, 2012 at 11:15 am

      Anything sturdy that will hold up to hours of cooking! Bell peppers, zucchini, green beans, peas, carrots, onions.

  36. Dee

    April 20, 2012 at 8:17 pm

    Made this this evening – my 2 year old son loved it and so did my husband. I was concerned that my husband would not be satisfied because it is meatless, but he liked it.

  37. Adriana

    April 19, 2012 at 9:06 pm

    Made this today and it was soo delicious! Added sour cream and shredded cheddar on top and it was to die for! So easy to make too! :)

  38. Louise

    April 18, 2012 at 11:55 am

    Going to try this tonight sounds yummy! Might try with the shrimp like Anna :)

  39. Anna

    April 15, 2012 at 5:05 pm

    Just made this today. I used black beans & added shrimp. It’s heaven in a bowl! Love!

  40. adrimolina

    April 14, 2012 at 12:28 pm

    I am out of bell peppers, what do you suggest I replace them with? will they change the recipe a lot? How will the recipe come out with Pinto beans, that is all I have thanks! :)

    • catherine

      April 16, 2012 at 11:49 am

      Pinto beans will work great in this! You can just leave out the bell peppers, they just add some flavor and crunch. :)

      • adrimolina

        April 16, 2012 at 8:52 pm

        Perfect thanks!

  41. Christin

    April 12, 2012 at 1:39 pm

    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!

  42. Julie

    April 11, 2012 at 10:00 am

    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.

  43. Gigi

    April 9, 2012 at 7:47 pm

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

  44. Caryn

    April 9, 2012 at 1:39 pm

    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.

  45. adickerson

    April 5, 2012 at 9:15 am

    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 :-)

    • Brixie

      April 6, 2012 at 4:32 pm

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

  46. Del Carmen

    April 4, 2012 at 11:12 pm

    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??

    • Yvonne

      April 5, 2012 at 9:48 am

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

  47. Katie

    April 4, 2012 at 8:36 pm

    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?

    • Kirsten D

      April 9, 2012 at 1:39 pm

      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.

  48. Vanessa G

    April 4, 2012 at 7:03 pm

    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.

    • Karen

      February 2, 2014 at 9:57 pm

      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.

  49. Jessica

    April 4, 2012 at 2:19 pm

    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

    • catherine

      April 4, 2012 at 3:12 pm

      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!

  50. amy

    April 4, 2012 at 2:17 pm

    this was yummy thanks!

  51. yeni

    April 4, 2012 at 12:57 pm

    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.

  52. Chris B

    April 4, 2012 at 12:56 pm

    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!

    • catherine

      April 4, 2012 at 1:05 pm

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

      • karla

        April 4, 2012 at 11:22 pm

        instead of tomatoes, could you use a tomatillos or a green salsa?

        • catherine

          April 5, 2012 at 2:29 pm

          You could use tomatillos. The flavor will vary and you’ll need to add more liquid to compensate, but that sounds yummy!

  53. CarrieH

    April 4, 2012 at 11:28 am

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

  54. Heidi @ Food Doodles

    April 4, 2012 at 10:04 am

    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! :)

  55. Jen

    April 4, 2012 at 8:56 am

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

    • catherine

      April 4, 2012 at 12:49 pm

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

  56. allyson

    April 4, 2012 at 8:36 am

    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

  57. pauline

    April 4, 2012 at 8:23 am

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

  58. Jess

    April 4, 2012 at 8:17 am

    Looks so good! Trying it next week :)