Crock Pot Corn Chili Soup

Recipe from Julie Nohner

Ingredients

• 2 medium onions, diced (or 1 cup diced onions)
• 1 clove garlic, minced
• 1 bell pepper (red or green), diced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 cups corn (or 10-ounce box of frozen corn)
• 2 cups chunky salsa (or 16 ounces bottled salsa)
• 2 (1-pound) cans black beans, with liquid
• 1 cup Monterey Jack cheese, reduced fat

Condiments: Salsa, fat-free sour cream, hot sauce, etc.

Directions

Spray crock pot with non-stick spray. Put all ingredients except cheese and sour cream into the crock pot and heat on low for 4-6 hours. Before serving, top each bowl with 1/8 cup cheese and condiments as desired.

Yield: 6 – 8 servings

Nutritional Information Per Serving

• Calories: 240
• Fat: 4 g.
• Sat. Fat: 2 g.
• Trans Fat: 0 g.
• Sodium: 400 mg
• Carbs: 34 g.
• Fiber: 4 g.
• Protein: 5-7 g.