Ingredients:

  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 bell pepper (150g), diced
  • 1 jalapeño (10g), seeded and minced
  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1 can (15 oz / 425g) corn kernels, drained
  • 1 can (28 oz / 794g) fire-roasted diced tomatoes
  • 1 cup (150g) frozen corn
  • 6 cups (1.4L) vegetable broth, low sodium
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) chipotle powder
  • 1 tbsp (15ml) lime juice, fresh
  • salt to taste
  • black pepper to taste
  • 1 large (200g) avocado, diced
  • ½ cup (120ml) sour cream
  • ¼ cup (15g) fresh cilantro, chopped
  • 2 cups (50g) corn tortilla strips

Instructions:

  1. Dice the onion, bell pepper, and jalapeño into uniform pieces.
  2. Add the diced vegetables, black beans, corn, fire-roasted tomatoes, broth, and all dry spices into the slow cooker. Stir gently until the spices are evenly distributed.
  3. Cover and set the slow cooker to Low for 6 hours.
  4. Stir in the fresh lime juice and season with salt and pepper.
  5. Optional: Use an immersion blender to pulse the soup 3-4 times to naturally thicken the base by breaking down a few beans.
  6. Serve hot, topped with diced avocado, sour cream, fresh cilantro, and corn tortilla strips.