Southwest Black Bean Soup Recipe
This vegetarian Southwest Black Bean and Corn Soup is a spicy black bean soup made easy in the slow cooker or the instant pot.
Servings: 8 people
Calories: 357kcal
Ingredients
- 2 15 oz cans Black Beans no need to drain the beans. You can also sub in 1 can pinto or Kidney beans
- 2 15 oz cans Crushed Tomatoes (No Salt)
- 2 cups Chicken Broth (can use vegetable broth for a vegetarian option)
- 2 4 oz cans Green Chiles roasted and diced
- 1½ cups Frozen Corn super sweet white corn is best
- 4 whole Green Onions sliced thinly
- 3 tablespoon Chili Powder
- 2 tsp Cumin
- 1 tablespoon Garlic minced
Garnish
- 1 cup Sour Cream full fat and low-fat work great
- 2 cups Shredded Cheddar or any shredded cheese blend you love
- 8 ounces Tortilla Chips or tortilla strips, Fritos work great too.
Instructions
Slow Cooker Black Bean Soup
- In a slow cooker add the Beans, (no need to drain the beans) crushed tomatoes, chicken broth, diced green chilies, frozen corn, green onions, chili powder, garlic powder, and minced garlic.
- Cook on Low for 7-8 hours or on high for 4-5 hours.
- Serve in bowls topped with sour cream, shredded cheddar, and tortilla chips.
Instant Pot Black Bean Soup
- In the Instant Pot add the beans, (no need to drain the beans) crushed tomatoes, chicken broth, diced green chilies, frozen corn, green onions, chili powder, garlic powder, and minced garlic. Stir.
- Close and lock the lid in place. Select the soup/broth and cook for 7 minutes. When the 7 minutes is finished, Let the pressure come down Natural Release. Remove the lid tilting it away from you. Stir the bean soup.
- Serve in bowls topped with sour cream, shredded cheddar, and tortilla chips.
Nutrition
Calories: 357kcal | Carbohydrates: 30g | Protein: 12g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 587mg | Potassium: 359mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1418IU | Vitamin C: 8mg | Calcium: 310mg | Iron: 2mg