This “Three Bean Mexican Corn Soup” recipe is so easy to
prepare that it makes it perfect for a busy weeknight. Most of the ingredients
are things you'd have on hand. Serve with tortilla chips or cornbread.
Ingredients
2½ cups tomato juice
1 (14½ ounce) can diced tomatoes, undrained
2 cups frozen corn
2 cups canned kidney beans
2½ cups tomato juice
1 (14½ ounce) can diced tomatoes, undrained
2 cups frozen corn
2 cups canned kidney beans
2
cups canned pinto beans
2
cups canned black beans
¾ cup finely chopped large onion
¾ cup chopped green or red bell pepper
1 garlic clove, minced
2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon sugar
Salt and pepper
¾ cup finely chopped large onion
¾ cup chopped green or red bell pepper
1 garlic clove, minced
2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon sugar
Salt and pepper
Fresh
cilantro
1 sliced avocado
Tortilla chips or cornbread (optional)
Directions
Tortilla chips or cornbread (optional)
Directions
1. Combine
all ingredients except salt and pepper in crock pot.
2. Cover
and cook on low 6-8 hours.3. Season
with sea salt and pepper to taste.4. Top
with three slices of avocado and cilantro.5. Serve
with tortilla chips or cornbread.
