* 2 cans (15 oz each) black beans, rinsed & drained
* 2 cans (4 1/2 oz each) chopped green chiles
* 1 can (14 1/2 oz) Mexican Stewed tomatoes, undrained (substitute any spicy Mexican style canned tomato if necessary)
* 1 can (14 1/2 oz) diced tomatoes, undrained
* 1 can (11 oz) whole kernel corn, drained (substitute frozen whole kernel corn if necessary)
* 4 green onions, chopped (substitute 1 medium yellow onion, diced, if necessary)
* 3 tablespoons chili powder (more or less to taste)
* 1 teaspoon ground cumin
* 1/2 teaspoon dried minced garlic (substitute 1 clove garlic if necessary, minced or grated)
* cornbread (optional)
* sour cream and chive mixture for garnish (optional)
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When I can just open a bunch of cans and start pouring them into my crock pot, it's a little dinner heaven. Don't get me wrong... I like to cook. But sometimes I just like to eat without fussing too much. You can always fuss a little on some cornbread, although you can get some pretty good and easy mixes for that as well. Don't forget the dollop of sour cream and chives on top of this soup. Yum!
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