Slow Cooker Black Bean Soup
Canned black beans, diced tomatoes and green chilies, frozen corn and spices simmer in the slow cooker in this easy, protein packed soup.
Servings: 8 servings
Calories: 82kcal
Ingredients
- 4 15 oz. cans black beans, rinsed and drained
- 1 10 oz. can diced tomatoes and green chilies
- 1 4 oz. can diced green chilies
- 3-4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 cups frozen corn thawed
- 1/4 cup chopped fresh cilantro
Instructions
- In a lightly greased slow cooker, combine beans, diced tomatoes and diced green chilies, garlic, cumin, chili powder, onion powder and salt and pepper, to taste. Cover and cook on low for 5-6 hours.
- Using an immersion blender, puree the bean mixture, leaving some of the beans whole.
- Just before serving, stir in the corn and cilantro. Top with cheese, sour cream, tortilla strips, avocado, etc. to serve.
Nutrition
Serving: 1g | Calories: 82kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Sodium: 78mg | Fiber: 4g | Sugar: 3g