Ingredients:
2 cans (15 ounces each) black beans, drained and rinsed
1 can (14 ounces) diced tomatoes, undrained
1 can (14 ounces) Mexican stewed tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
4 green onions, chopped
2 cloves garlic, minced
2 – 3 tablespoons chili powder
1 teaspoon ground cumin
avocado slices, sour cream (optional toppings)
Instructions:
Combine all ingredients in your slow cooker. Cover.
Cook on high for 5 to 6 hours.
Pour soup into bowls and top with avocado slices and/or sour cream, if desired.
Serve with bread or tortillas.