« Chocolate Volcano Cake | Main | Baked Potato Soup »

Tomato-Black Bean Soup

2 15-oz cans black beans, rinsed and drained
2 4.5-oz cans chopped roasted green chiles
1 14.5-oz can Mexican stewed tomatoes with green chiles
1 14.5-oz can diced tomatoes, with their juice
1 11-oz can whole kernel corn, drained; 1 1/2 cups frozen yellow or white baby corn, thawed; or 3-4 ears fresh corn, kernels cut off the cobs
4 green onions (white part and 2 inches of the green), sliced
2 cloves garlic, pressed
1 to 1 1/2 Tbsp chili powder
1 tsp ground cumin

Put all the ingredients in the slow cooker and stir to combine. Cover and cook on LOW for 5-7 hours.

Add some boiling water to thin, if desired. Ladle into individual bowls and serve hot with a sprinkling of shredded cheddar cheese and a dollop of sour cream.

Serves 4-6.

Not Your Mother's Slow-Cooker Cookbook