Description
A cozy bowl of Mexican Street Corn Soup capturing vibrant flavors, perfect for sharing and gatherings.
Ingredients
- 4 ears of corn, kernels removed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Cotija cheese, crumbled (for garnish)
Instructions
- In a crockpot, combine the corn, onion, garlic, red bell pepper, vegetable broth, black beans, diced tomatoes, chili powder, cumin, salt, and pepper.
- Stir the ingredients well to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- Once cooked, stir in the lime juice.
- Serve hot, garnished with fresh cilantro and crumbled cotija cheese.
Notes
You can customize the soup by substituting frozen corn or adding jalapeños for spice. Serve with crispy tortilla chips for a delightful crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican