Black and Red Mexican Slow Cooker Soup |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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This is a staple in our house. Serve it with tortillas, quesadillas, or tortilla chips and it's dinner! I usually assemble it the night before, stash it in the fridge and plug it in before I leave for work. My husband spices it up with hot sauce, but for my daughter and I, it's good as is. It's another recipe someone shared at a school potluck lunch :) Oh, and I'm totally guessing on the servings... Ingredients:
1 1/2 cups onions, chopped |
1 1/4 cups carrots, sliced |
2 -4 garlic cloves, minced |
3 cups chicken broth |
2 teaspoons white sugar |
1 (16 ounce) package frozen corn |
1 (15 ounce) can kidney beans, drained and rinsed |
1 (15 ounce) can black beans, drained and rinsed |
1 (14 1/2 ounce) can stewed tomatoes (mexican style if you can get them) |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 (4 ounce) can diced green chilies |
Directions:
1. Combine everything in the pot, and cook on Low for about 8-9 hours.
2. Garnish with grated cheese, sour cream, cilantro, etc.
3. Freezes great.
4. Crumbled sauteed chorizo is yummy in this.
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