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.
Servings: 6
Calories: 160kcal
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.
Nutrition
Calories: 160kcal | Carbohydrates: 30g | Protein: 8g | Fat: 3g | Sodium: 730mg | Fiber: 6g | Sugar: 9g