You want to have a Mexican night this week, but you're not into the idea of having tacos or enchiladas again. Those are great, but perhaps you've had them a lot over the past few months and you just want something different. Or, maybe you want a new Mexican recipe to impress someone. Either way, you'll enjoy this one.
This Mexican corn and bean soup is sure to please anyone who tries it. Many slow cooker recipes require you to take certain steps to prep the ingredients before putting them in the slow cooker. Whether you need to brown the meat or cook the veggies in oil, there's often something extra you need to do.
Not with this recipe! With this soup, throw all of the ingredients except for the salt and pepper into the slow cooker. Turn it on high and cook for three to four hours. When it's done, season to your liking with salt and pepper. Serve it with tortilla chips, and you're good to go!
You don't need to buy a lot of ingredients for this recipe, either. Many cooks have chili powder, ground cumin, and tortilla chips on hand already. The other ingredients are easy to come by, and many of them are affordable. Make sure to bookmark this recipe so you can always come back to it!
PrintMexican Corn and Bean Soup
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Ingredients
- 2 1/2 cups tomato juice
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 2 cups corn
- 2 cups canned kidney beans
- 3/4 cup finely chopped large onion
- 3/4 cup chopped green bell pepper
- 1 garlic clove, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- Salt and pepper
- Tortilla chips (optional)
Instructions
- Combine all ingredients except salt and pepper in slow cooker.
Cover and cook on high 3-4 hours. Season to taste with salt and pepper.
Serve with tortilla chips if desired.
The image featured at the top of this post is ©Elena.Katkova/Shutterstock.com