Created by ImPat on February 23, 2018
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.