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Ingredients:
- 2 cans (15 ounces each) black beans, drained and rinsed
- 2 cans (approx. 4 ounces each) chopped green chiles
- 1 can (14.5 ounces) Mexican seasoned stewed tomatoes, undrained
- 1 can diced (14.5 ounces) tomatoes, undrained
- 1 can (12 to 16 ounces) whole kernel corn, drained
- 4 to 6 green onions, sliced
- 2 tablespoons plus 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 small clove garlic, minced
Preparation:
Combine all ingredients in a 5 to 6-quart slow cooker. Cover and cook on HIGH for
3 to 4 hours (or cook on LOW 6 to 8 hours).
More Bean Soup Recipes
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Navy Bean Soup
Ham and Bean Soup Recipe
Lima Bean Soup Recipe
Senate Bean Soup
Southern Bean Soup
Border Style Bean Soup
Black Bean Soup
Capitol Hill Bean Soup
Sausage and Bean Soup
Black Bean Soup with Ham
Barbecue Bean Soup
Crockpot Black Bean Soup
White Chicken Chili with Beans
Crockpot Chicken Chili with Beans
Black Bean Recipes
Beans Index
Soup and Stew Recipes
Bean Salad Recipes
Crockpot Soups
Crockpot Stews
Slow Cooker Recipes | Casseroles | Main Recipe Index
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