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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (846g) Recipe makes 4 servings |
||
| Calories 467 | ||
| Calories from Fat 32 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.6g | 5% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1720mg | 71% | |
| Potassium 1766mg | 50% | |
| Total Carbohydrate 91.7g | 30% | |
| Dietary Fiber 21.3g | 85% | |
| Sugars 18.3g | ||
| Protein 25.1g | 50% | |
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By: DeeCooks
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This is a staple in our house. Serve it with tortillas, quesadillas, or tortilla chips and it's dinner! I usually assemble it the night before, stash it in the fridge and plug it in before I leave for work. My husband spices it up with hot sauce, but for my daughter and I, it's good as is. It's another recipe someone shared at a school potluck lunch 
Oh, and I'm totally guessing on the servings...
SERVES 4 -6
Ingredients
- 1 1/2 cups onions, chopped
- 1 1/4 cups carrots, sliced
- 2-4 garlic cloves, minced
- 3 cups chicken broth
- 2 teaspoons white sugar
- 1 (16 ounce) package frozen corn
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14 1/2 ounce) can stewed tomatoes (Mexican style if you can get them)
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 (4 ounce) can diced green chilies
Directions
1
Combine everything in the pot, and cook on Low for about 8-9 hours.2
Garnish with grated cheese, sour cream, cilantro, etc.3
Freezes great.4
Crumbled sauteed chorizo is yummy in this.
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Featured Reviews for This Recipe
From: SweetySJD
On Feb 4, 2008
Great soup! I went heavy on the vegetables, and I didn't have stewed tomatoes so I used a 20oz can of diced tomatoes and drained it slightly. I didn't drain the chilies. It was delicious and even better the next day! There is an amazing amount of fiber, protein and potassium, not to mention vitamins A & C. Very healthy. Loved it! Thanks!
From: PaulaG
On Aug 6, 2007
This completely filled a 3 qt crock pot. I served this as is with green onions and cornbread sticks. Very nicely seasoned.
From: LizAnn
On Jan 17, 2008
I made this exactly as stated with the choirzo. Very good. We did crumble tortilla chips over it as well. Thanks for the great recipe!
From: Dreamer in Ontario
On Jan 16, 2008
I had some of this soup for lunch today. I had to use shallots because the last onion had gone bad. I also used part frozen corn and part mixed vegetables to use up two opened bags of frozen veggies. I made a very tasty soup. Thankyou for posting the recipe.
ideas from Recipezaar
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