Ingredients
Scale
- 1 Tablespoon Cooking Oil
- 1 Yellow Onion, chopped
- 2 teaspoons Ground Cumin
- 2 teaspoons Chili Powder (substitute Paprika for no heat)
- 1 teaspoon Dried Oregano
- 2 Tablespoons Tomato Paste
- 4 cloves Garlic, chopped
- 1 ½ cups Frozen Corn
- 1 (15-ounce) can Petite Diced Tomatoes
- 1 (15-ounce) can Garbanzo Beans, drained and rinsed
- 1 (15-ounce) can Black Beans, drained and rinsed
- 1 (15-ounce) can Kidney Beans, drained and rinsed
- 6 cups Vegetable Stock
- 1 teaspoon Lime Juice
- Sour Cream for serving
- Tortilla Strips or Chips for garnish
- Chopped Green Onions for garnish
- Lime Wedges for serving
Instructions
- Mix cooking oil, onion, cumin, chili powder, and oregano in a microwave-safe bowl and microwave for 2 minutes.
- Transfer the mixture to a slow cooker and add tomato paste, garlic, corn, diced tomatoes, beans, and vegetable stock.
- Set the slow cooker to low and cook for 3 to 6 hours.
- Stir in lime juice after cooking and adjust seasoning with salt and pepper.
- Serve in bowls and add toppings like sour cream, tortilla strips, green onions, and lime wedges.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Sautéing ingredients enhances their flavors; consider this step for a richer taste.
Feel free to adjust seasoning and add jalapeños for extra heat.
Do not skip the lime juice; it brightens the soup.
- Prep Time: 10 minutes
- Cook Time: 3-6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Calories: 230
- Sugar: 4
- Sodium: 400
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 10
- Protein: 10
- Cholesterol: 0