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Mexican Black Bean and Corn Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (15 oz) can corn kernels, drained
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped (for serving)

Instructions
 

  • Place the black beans, corn, diced tomatoes with green chilies, onion, garlic, vegetable broth, cumin, chili powder, oregano, salt, and pepper into the slow cooker.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • Stir in the lime juice right before serving.
  • Ladle the soup into bowls and top with chopped cilantro.

Notes

Add the lime juice only at the end so the broth keeps its fresh taste. If the soup seems too thin after cooking, mash a few beans against the side of the pot and stir them back in to thicken it naturally. Leftovers store well in the fridge for three days and reheat smoothly on the stove.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker