Slow Cooker Cheesy Mexican Soup

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#109754

serves/makes:

ready in:
over 5 hrs

ingredients

2 cups chopped zucchini
1 medium red or green bell pepper, chopped
1 medium onion, chopped
1 can (15 ounce size) black beans, rinsed and drained
1 package (10 ounce size) frozen whole kernel corn, thawed
1 can (14.5 ounce size) diced tomatoes with green chilies
1 jar (16 ounce size) Cheddar cheese pasta sauce
1 cup reduced-sodium chicken broth or vegetable broth
coarsely crushed tortilla chips (optional)

directions

In a 3 1/2 to 4-quart crock pot place zucchini, bell pepper, onion, beans and corn. Pour undrained tomatoes over vegetables and beans.

Combine cheese sauce and broth. Pour over all.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Ladle into bowls and sprinkle with crushed tortilla chips, if desired.

added by

LuLou

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

Nutritional data has not been calculated yet.

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