Mexican mixed bean slow-cooker soup

Mexican mixed bean slow-cooker soup


With just 10 minutes of prep, this easy Mexican mixed bean slow-cooker soup is the perfect set and forget midweek meal.

The ingredient of Mexican mixed bean slow-cooker soup

  1. 1 red capsicum, roughly chopped
  2. 300g jar chunky chipotle salsa
  3. 30g sachet salt-reduced taco spice mix
  4. 400g can diced tomatoes
  5. 2 corn cobs, husks and silk removed
  6. 3 teaspoons vegetable stock powder
  7. 400g can red kidney beans, drained, rinsed
  8. 1 tablespoon brown sugar
  9. 400g can black beans, drained, rinsed
  10. 1/4 cup chopped fresh coriander leaves, plus extra sprigs to serve
  11. 1/3 cup sour cream, to serve
  12. Sliced green chilli, to serve
  13. Lime wedges, to serve
  14. 4 chargrilled tortillas, to serve

The instruction how to make Mexican mixed bean slow-cooker soup

  1. Place the capsicum, salsa, spice mix, tomatoes, corn, stock powder, kidney beans, sugar and 1 litre water in a slow cooker. Cover with lid. Cook on LOW for 6 hours (or HIGH for 3 hours) or until thickened slightly.
  2. Remove corn cobs from soup and place on a chopping board. Stir black beans and coriander into soup. Cook, covered, on HIGH for 5 minutes. Season with salt and pepper.
  3. Meanwhile, using a sharp knife, remove kernels from corn, keeping kernels in large chunks. Add to soup.
  4. Ladle soup among serving bowls. Top with sour cream, chilli and extra coriander. Serve with lime wedges and tortillas.

Nutritions of Mexican mixed bean slow-cooker soup

calories: 472.503 calories
calories: 14.3 grams fat
calories: 7.6 grams saturated fat
calories: 61.2 grams carbohydrates
calories: 16.1 grams protein
calories: 25 milligrams cholesterol
calories: 1680 milligrams sodium
calories: NutritionInformation

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