Mexican Corn and Bean Soup
Can't get simpler than this - Corn and Bean Soup. This is a real simple dish but a filling one. Corn, beans and tomatoes are the basic ingredients.
Mexican Corn and Bean Soup
INGREDIENTS:
- 2 teaspoons olive oil
- 1/2 cup frozen chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon dried oregano
- 1 cup frozen whole-kernel corn
- 1/4 teaspoon black pepper
- 1 cup fat-free, less-sodium chicken broth
- 1 (15-ounce) can black beans, drained
- 1 (14.5-ounce) can diced tomatoes and green chiles, undrained
- 3 lime slices
DIRECTIONS:
- Heat oil in a large saucepan or in the slow cooker pot over medium-high heat.
- Add onion, cumin, garlic, and oregano; sauté 1 1/2 minutes.
- Stir in corn, pepper, broth, beans, and tomatoes; bring to a boil.
- Cover and transfer to slow cooker or crockpot base.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Serve with lime slices.
Note: Step 2 (Sauteeing the onions, garlic, etc.) is not necessary but doing so will sure bring out the flavors better.