Name: Mexican Corn and Bean Soup
Ingredients: 2½ cups tomato juice; 1 (14½ ounce) can diced tomatoes, undrained; 2 cups corn; 2 cups canned kidney beans; ¾ cup finely chopped large onion; ¾ cup chopped green bell pepper; 1 garlic clove, minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon sugar; Salt and pepper; Tortilla chips (optional)

Ingredients

Units Scale

2 1/2 cups tomato juice
1 (14 1/2 ounce) can diced tomatoes, undrained
2 cups corn
2 cups canned kidney beans
3/4 cup finely chopped large onion
3/4 cup chopped green bell pepper
1 garlic clove, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
Salt and pepper
Tortilla chips (optional)

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Instructions

Combine all ingredients except salt and pepper in slow cooker.
Cover and cook on high 3-4 hours. Season to taste with salt and pepper.
Serve with tortilla chips if desired.