Ingredients:

  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 4 cups vegetable broth, low sodium
  • 2 tbsp lime juice, fresh
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups corn tortilla strips, toasted
  • 1 medium avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sour cream

Instructions:

  1. Combine the diced onion, minced garlic, jalapeño, fire-roasted tomatoes, black beans, corn, vegetable broth, olive oil, and the spice blend directly into the slow cooker. Stir once to ensure the spices are distributed.
  2. Cover with the lid and set the slow cooker to Low for 6-8 hours or High for 3-4 hours.
  3. Stir in the fresh lime juice. For a thicker consistency, use the back of a spoon to mash a few beans against the wall of the pot and stir them back in. Taste and add salt or pepper if needed.
  4. Serve hot, garnished with toasted tortilla strips, diced avocado, fresh cilantro, and a dollop of sour cream.