February 23, 2018
Comfort Food, Soups/Stews, Beans,
Black Beans, Vegetables, Corn, Mexican, Easy/Beginner Cooking, One-Bowl Does it!, Pantry/Shelf, Potluck, Weeknight Meals, Slow Cooker, No Eggs, Vegetarian, Canned Tomatoes, Kidney Beans, Kosher Dairy more
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"From Super Food Ideas July '17."
Place mthe capsicum, salsa, spice mix, tomatoes, corn, stock powder, kidney beans, sugar and 1 litre water in a slow cooker and cover with lid and cook on low for 6 hours (or high for 3 hours) or until thicken slightly.
Remove corn covs from soup and place on a chopping boards.
Stir black beans and coriander into soup and cook, covered on high for 5 minutes and season with salt and pepper.
Meanwhile using a sharp knife, remove kernels from corn, keeping kernels in large chunks and add to the soup.
Ladle soup among serving bowls and top with sour cream, chilli and extra coriander and serve with lime wedges and tortillas.
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