Texas Black Bean Soup

Yield: 8 to 10 servings, about 2 1/2 quarts

Ingredients

• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14 1/2 ounce) can stewed tomatoes or Mexican stewed tomatoes, cut up
• 1 (14 1/2 ounce) can diced tomatoes or diced tomatoes with green chiles
• 1 (14 1/2 ounce) can chicken broth
• 1 (11 ounce) can Mexi-corn, drained
• 2 (4 ounce) cans chopped green chiles
• 4 green onions, thinly sliced
• 2 to 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried minced garlic

Instructions

1. In a slow cooker, combine all ingredients.
2. Cover and cook on HIGH for 4 to 5 hours or until heated through.