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Mexican Pinto Bean Corn Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 2 cans (15 oz each) pinto beans, drained and rinsed
  • 2 cups frozen corn kernels
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 can (14.5 oz) diced tomatoes with juices
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro, for serving
  • Lime wedges, for serving

Instructions
 

  • Add the diced onion, minced garlic, and diced red bell pepper to the slow cooker.
  • Stir in the drained pinto beans, frozen corn, and diced tomatoes with their juices.
  • Pour the vegetable broth over the vegetables and beans.
  • Add the cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything until the spices are evenly distributed.
  • Cover and cook on low for 6 to 7 hours.
  • Taste and adjust salt if needed before serving.
  • Ladle into bowls and top each serving with chopped cilantro and a squeeze of lime.

Notes

If the soup thickens too much after cooking, stir in a splash of extra broth to loosen it. Frozen corn works straight from the bag and keeps its texture better than canned. Leftovers store well in the fridge for three days and reheat gently on the stove without losing flavor.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board