Black and Red Mexican Slow Cooker Soup
"This is a staple in our house. Serve it with tortillas, quesadillas, or tortilla chips and it's dinner! I usually assemble it the night before, stash it in the fridge and plug it in before I leave for work. My husband spices it up with hot sauce, but for my daughter and I, it's good as is. It's another recipe someone shared at a school potluck lunch :) Oh, and I'm totally guessing on the servings..."
photo by PaulaG
- Ready In:
- 8hrs 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 354.88 ml onions, chopped
- 295.73 ml carrots, sliced
- 2-4 garlic cloves, minced
- 709.77 ml chicken broth
- 9.85 ml white sugar
- 453.59 g package frozen corn
- 425.24 g can kidney beans, drained and rinsed
- 425.24 g can black beans, drained and rinsed
- 411.06 g can stewed tomatoes (Mexican style if you can get them)
- 411.06 g can diced tomatoes, drained
- 113.39 g can diced green chilies
directions
- Combine everything in the pot, and cook on Low for about 8-9 hours.
- Garnish with grated cheese, sour cream, cilantro, etc.
- Freezes great.
- Crumbled sauteed chorizo is yummy in this.
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Reviews
-
We loved this soup! It was so easy and tasty without any effort. I didn't realize I was low on carrots so I used sweet potato instead and used a 24oz can of diced tomatoes and a 14.5oz can of roasted tomatoes with green chills. I also omitted the sugar and added a red bell pepper. I was very impressed with the outcome of this soup. Thank you for posting! -
Great soup! I went heavy on the vegetables, and I didn't have stewed tomatoes so I used a 20oz can of diced tomatoes and drained it slightly. I didn't drain the chilies. It was delicious and even better the next day! There is an amazing amount of fiber, protein and potassium, not to mention vitamins A & C. Very healthy. Loved it! Thanks! -
I made this exactly as stated with the choirzo. Very good. We did crumble tortilla chips over it as well. Thanks for the great recipe! -
I had some of this soup for lunch today. I had to use shallots because the last onion had gone bad. I also used part frozen corn and part mixed vegetables to use up two opened bags of frozen veggies. I made a very tasty soup. Thankyou for posting the recipe. -
This completely filled a 3 qt crock pot. I served this as is with green onions and cornbread sticks. Very nicely seasoned.
RECIPE SUBMITTED BY
If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored.
My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up.
My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!!
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