Black and Red Mexican Slow Cooker Soup
Dive into a bowl of hearty comfort with this Black and Red Mexican Slow Cooker Soup, a vibrant and flavorful dish packed with protein-rich black beans, red kidney beans, and bold spices like cumin, chili powder, and smoked paprika. This easy slow cooker recipe combines wholesome ingredients like fire-roasted tomatoes, sweet corn, and diced red bell peppers for a nutrient-packed meal that's as satisfying as it is simple to prepare. Perfect for busy weeknights or make-ahead meals, this soup delivers a delightful balance of smoky, tangy, and savory flavors. Serve it with fresh cilantro, creamy avocado slices, and a squeeze of lime for a customizable touch that adds brightness to every spoonful. Pair with tortilla chips or crusty bread for a complete, soul-warming meal the whole family will love!
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Recipe Information
Ingredients
- 1 can (15 oz), drained and rinsed Black beans
- 1 can (15 oz), drained and rinsed Red kidney beans
- 1 can (15 oz), with juice Fire-roasted diced tomatoes
- 1 cup (frozen or canned, drained) Corn kernels
- 4 cups Vegetable broth
- 1 medium, diced Red bell pepper
- 1 medium, finely chopped Yellow onion
- 3 minced Garlic cloves
- 2 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped (optional for garnish) Fresh cilantro
- 1 cut into wedges (for serving) Lime
- 1 sliced (optional for serving) Avocado
Instructions
Prepare all ingredients: dice the red bell pepper, finely chop the onion, mince the garlic, and drain/rinse the beans and corn if using canned.
In a large slow cooker, combine the black beans, red kidney beans, fire-roasted diced tomatoes (with their juice), corn, vegetable broth, diced red bell pepper, chopped onion, and minced garlic.
Add the ground cumin, chili powder, smoked paprika, salt, and black pepper to the slow cooker. Stir well to incorporate the spices evenly.
Cover the slow cooker with its lid and set it to cook on HIGH for 4 hours or LOW for 6-8 hours. Stir occasionally if possible.
Once the cooking time is complete, taste the soup and adjust the seasoning with additional salt, pepper, or spices as needed.
Serve the soup hot, garnished with fresh cilantro, avocado slices, and lime wedges on the side for squeezing. Enjoy with tortilla chips or crusty bread!
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8180 mg | 356% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 68.7 g | 245% | |
| Total Sugars | 43.0 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4126 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
