Crock Pot Mexican Corn and Bean Soup recipe from Weelicious.comPin

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.

Crock Pot Mexican Corn and Bean Soup recipe from Weelicious.comPin

This Crock Pot Mexican Corn and Bean Soup is a great way to make both of those things happen. It takes less than 15 minutes to put this hearty dish together in the crock pot 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.

Crock Pot Mexican Corn and Bean Soup recipe from Weelicious.comPin

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 the bowls of this soup will disappear!


Crock Pot Mexican Corn and Bean Soup

5 from 1 vote
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 5 hours 10 minutes


  • 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


  • 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.


Calories: 160kcal | Carbohydrates: 30g | Protein: 8g | Fat: 3g | Sodium: 730mg | Fiber: 6g | Sugar: 9g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.


  1. 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!

  2. 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. […] Read the full instructions here. Kid-Friendly, Recipes, Soups corn and bean soup, crock pot, weelicious permalink […]

  4. […] Dried or canned for a great vegetarian protein mixed with brown rice, in breakfast burritos, or served as a side dish with your favorite dinner. Try this  Crock Pot Mexican Corn and Bean Soup. […]

  5. 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!

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

  7. Mexican Style Corn Salad | Never Enough Thyme — Never Enough Thyme - Recipes with a slight southern accent. says:

    […] Mexican Corn and Bean Soup from Weelicious […]

  8. […] Mexican Corn and Bean Soup. It takes less than 15 minutes to put this hearty dish together, it features a rainbow of nutritious […]

  9. 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 🙂


  10. […] & Chili Red Lentil Thai Chili v Red Lentil and Carrot Soup With Coconut for the Crock Pot v Slow Cooker Mexican Corn and Bean Soup […]

  11. 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…

  12. 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)

  13. 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?

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

  15. […] 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 […]

  16. […] MONDAY: Crock Pot Mexican Corn & Bean Soup […]

  17. […] 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. […]

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

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

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

  21. […] Mexican Corn and Bean Soup @ Weelicious Tweet#call_to_action h4{padding:0px 5px;} div#social-essentials{ margin-bottom: 10px; margin-top: […]

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

  23. 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.

  24. 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!

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

  26. 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!

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

  28. 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!

  29. 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.

  30. 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.

  31. 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 🙂

  32. 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??

  33. 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.

  34. 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?

  35. 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.

  36. 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.

  37. 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!

  38. 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

  39. 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.

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

  41. 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!

  42. 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! 🙂

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

  44. 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

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