Crock Pot Mexican Corn and Bean Soup
Prep Time: 10 mins Cook Time: 3 mins
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 28-ounce can diced tomatoes
2 15-ounce cans red kidney beans, drained and rinsed
1 1-pound bag frozen corn kernels
1 medium zucchini, grated
1 large orange, yellow or red bell pepper, chopped
1 32-ounce box low-sodium vegetable stock
1. Heat oil in a sauté pan over medium heat. Add onions and cook for 3 minutes.
2. Add garlic, chili powder, and cumin, cook for an additional minute and then transfer to a crock pot.
3. Add the remaining ingredients and stir to combine.
4. Cook on low 6-8 hours or on high for 3-4 hours.
Sour Cream, Cheddar Cheese, Parmesan Cheese