Mexican Tomato-Corn Soup

Name: Mexican Tomato-Corn Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: Makes: 8 Servings
Cuisine: United States
Ingredients: 4-oz. can chopped chilies, undrained; 1 tsp. chili powder; 2½ cups low-sodium tomato juice; dash cayenne powder; 14½-oz. can low-sodium diced Italian tomatoes; 1½ tsp. ground cumin; 3 cups corn, frozen or canned; 1 cup diced carrots; 1 clove garlic, minced; 1 medium green bell pepper, diced; 1 quart low-fat, low-sodium chicken broth; 1 medium onion, diced

Preparation info

Makes:
8
Servings

Difficulty
Easy
Ready in
7 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Jeanne Heyerly Chenoa, IL

Ingredients

1 medium onion, diced
1 medium green bell pepper, diced
1 clove garlic, minced

Americas
United States
Mexico
Soup
Gluten-free
Central America
Spicy
Light

Method

Combine all ingredients in slow cooker.
Cover. Cook on Low 6–8 hours.