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Mexican Mixed Bean Slow-Cooker Soup

Here's how you make Mexican Mixed Bean Slow-Cooker Soup
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  • Servings: 4
  • Prep: 10m
  • Cook: 6h
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 red capsicum ( roughly chopped)
  • 1 jar (300 gram) salsa (chunky chipotle)
  • 1 sachet (30 grams) low-sodium taco spice mix
  • 1 can (400 gram) diced tomatoes
  • 2 corn cobs (husks and silk removed)
  • 3 teaspoon vegetable bouillon powder (stock powder)
  • 400 gram can red kidney beans, drained and rinsed
  • 1 tablespoon brown sugar
  • 1 can (400 gram) black beans (drained and rinsed)
  • 1/4 cup chopped coriander leaves (fresh, plus extra sprigs to serve)
  • 1/2 cup sour cream (to serve)
  • Sliced green chilli, to serve
  • Lime wedges, to serve
  • 4 chargrilled (160 grams) tortillas (to serve)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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.

  • Step 2: Remove corn covs from soup and place on a chopping boards.

  • Step 3: Stir black beans and coriander into soup and cook, covered on high for 5 minutes and season with salt and pepper.

  • Step 4: Meanwhile using a sharp knife, remove kernels from corn, keeping kernels in large chunks and add to the soup.

  • Step 5: Ladle soup among serving bowls and top with sour cream, chilli and extra coriander and serve with lime wedges and tortillas.

We hope you enjoy this recipe!

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