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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
1 medium onion, diced (about 1 cup) |
1 teaspoon minced garlic |
1 tablespoon olive oil |
4 cups undrained slow-cooker black beans |
1 (32-oz.) container chicken broth |
2 (4.5-oz.) cans chopped green chiles, undrained |
1 (14.5-oz.) can mexican-style stewed tomatoes, undrained |
1 (14.5-oz.) can diced tomatoes, undrained |
1 (11-oz.) can whole kernel corn, rinsed and drained |
2 tablespoons chili powder |
1 teaspoon ground cumin |
toppings: sour cream, shredded cheddar cheese, diced tomatoes, chopped fresh cilantro |
Directions:
1. Sauté onion and garlic in 1 Tbsp. hot oil in a Dutch oven over medium-high heat 6 minutes or until tender. Stir in Slow-cooker Black Beans and next 7 ingredients, stirring to loosen particles from bottom of Dutch oven; cover and bring to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes.
2. Process 2 cups of soup in blender or food processor 30 seconds or until smooth. Return to Dutch oven, and stir until blended. Serve with desired toppings.
3. *2 (15-oz.) cans black beans, rinsed and drained, may be substituted.
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