adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mexican mixed bean slow-cooker soup
0 Likes
Prep Time:
10 minutes
Cook Time:
360 minutes
Total Time:
370 minutes
10-minute prep for flavorful Mexican mixed bean slow-cooker soup - a hassle-free midweek meal.
Ingredients:
  • 1 red capsicum, roughly chopped
  • 300g jar chunky chipotle salsa
  • 30g sachet salt-reduced taco spice mix
  • 400g can diced tomatoes
  • 2 corn cobs, husks and silk removed
  • 3 tsp vegetable stock powder
  • 400g can red kidney beans, drained, rinsed
  • 16.00 gm brown sugar
  • 400g can black beans, drained, rinsed
  • 62.50 ml chopped fresh coriander leaves, plus extra sprigs to serve
  • 77.55 gm sour cream, to serve
  • Sliced green chilli, to serve
  • Lime wedges, to serve
  • 4 chargrilled tortillas, to serve
Instructions:
  • Add the capsicum, salsa, spice mix, tomatoes, corn, stock powder, kidney beans, sugar, and 1 litre of water to a slow cooker. Cover with the lid and cook on LOW for 6 hours (or HIGH for 3 hours) until slightly thickened.
  • Take out the corn cobs from the soup and place them on a chopping board. Stir in the black beans and coriander into the soup, then cover and cook on HIGH for 5 minutes. Finally, season with salt and pepper to taste.
  • Using a sharp knife, cut the kernels off the corn while keeping them in large chunks, then add them to the soup.
  • Divide soup into bowls and garnish with sour cream, chili, and fresh coriander. Serve with lime wedges and tortillas.

Similar Recipes