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-ounce cans black beans undrained
- 2 15-ounce cans crushed tomatoes
- 2 cups chicken broth
- 8 ounces green chiles roasted and diced
- 1½ cups frozen super sweet white corn
- ½ cup green onions sliced thinly
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 tablespoon garlic minced
Garnish
- 1 cup sour cream full fat and low-fat
- 2 cups cheddar cheese shredded
- 8 ounces tortilla chips
Instructions
- In a slow cooker add the beans, crushed tomatoes, chicken broth, diced green chilies, frozen corn, green onions, chili powder, garlic powder, and minced garlic.
- Cover and cook on low for 7-8 hours, or on high for 4-5 hours—until the veggies are tender.
- Serve in bowls topped with sour cream, shredded cheddar, and tortilla chips. Enjoy!
Notes
No need to drain the beans. You can also substitute 1 can of pinto or kidney beans.
Storing instructions: store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Thaw overnight in the fridge.
Reheating: to reheat, either microwave or warm in a pot on the stovetop.
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