Crock Pot Corn Chili Soup

Published in Recipes, Soups & Stews Author: CentraCare

Recipe from Julie Nohner

Ingredients

  • 2 medium onions, diced (or 1 cup diced onions)
  • 1 clove garlic, minced
  • 1 bell pepper (red or green), diced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 cups corn (or 10-ounce box of frozen corn)
  • 2 cups chunky salsa (or 16 ounces bottled salsa)
  • 2 (1-pound) cans black beans, with liquid
  • 1 cup Monterey Jack cheese, reduced fat

Condiments: Salsa, fat-free sour cream, hot sauce, etc.

Directions

Spray crock pot with non-stick spray. Put all ingredients except cheese and sour cream into the crock pot and heat on low for 4-6 hours. Before serving, top each bowl with 1/8 cup cheese and condiments as desired.

Yield: 6 – 8 servings

Nutritional Information Per Serving
  • Calories: 240
  • Fat: 4 g.
  • Sat. Fat: 2 g.
  • Trans Fat: 0 g.
  • Sodium: 400 mg
  • Carbs: 34 g.
  • Fiber: 4 g.
  • Protein: 5-7 g.