Texas Black Bean Soup Recipe
To make Texas black bean soup, add black beans, stewed tomatoes, chicken broth, corn, green chilies, and green onions to a slow cooker. Also, add garlic, cumin, chili powder, and salt to it and cook everything in it for about 4 hours. Then, serve it hot.
Prep Time 5 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 5 minutes mins
Course Appetizer
Cuisine American
Servings 4 Servings
Calories 91 kcal
Slow Cooker
Measuring Spoons
Knife
Cutting Board
30 oz Black Beans 14 oz Mexican Stewed Tomatoes 14 oz Diced Tomatoes With Mild Greens 14 oz Chicken Broth 11 oz Mexican Corn 8 oz Green Chilies 4 nos. Green Onions 3 tablespoons Chili Powder 1 teaspoon Ground Cumin 1/2 teaspoon Garlic (minced)
Chop the Mexican stewed tomatoes and green chilies and keep them aside.
Mince garlic, slice green onions thinly, and keep aside.
Add all of the ingredients to a 3 qt. slow cooker.
Close the lid of the cooker and let the soup cook for 4 hours at high setting, then check.
After 4 hours, check the consistency of the soup. If it is not done, then let it cook for a little longer.
Serve hot!
Serving: 1 Portion | Calories: 91 kcal | Carbohydrates: 19 g | Protein: 4 g | Sodium: 609 mg
Keyword Bean Soup, Black beans, Texas Black Bean Soup Recipe