Slow Cooker Mexican Black Bean and Corn Soup
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- Fresh cilantro, chopped (for serving)
- Lime wedges (for serving)
Instructions
- Add the diced onion, minced garlic, drained black beans, drained corn, and diced tomatoes with green chilies to the slow cooker.
- Pour in the vegetable broth, then stir in the chili powder, ground cumin, and salt until evenly combined.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Taste and adjust salt if needed.
- Ladle into bowls and top each serving with chopped cilantro and a squeeze of lime.
Notes
The soup thickens as it sits, so stir in a splash of broth or water when reheating if you prefer a thinner consistency. For extra meal prep convenience, portion it into individual containers right after cooking and store in the fridge up to five days. Skip the cilantro and lime until serving to keep the flavors bright.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife