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Slow Cooker Spicy Black Bean and Corn Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 3 cups vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime

Instructions
 

  • Add the chopped onion, red bell pepper, and minced garlic to the slow cooker.
  • Pour in the drained black beans, drained corn, and the can of diced tomatoes with green chilies.
  • Add the vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Stir to combine everything evenly.
  • Cover and cook on low for 6 to 7 hours.
  • Stir in the lime juice right before serving.

Notes

If the soup thickens too much during cooking, add a splash more broth to loosen it. Taste at the end and add an extra pinch of cayenne only if you want more heat. Leftovers store well in the fridge for three days and reheat gently on the stove without losing texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker