Mexican bean soup is a high-protein, low fat soup with delicious Mexican flavor made from pantry staples!
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For this recipe, you'll need corn, green beans, diced tomatoes, black beans, chickpeas, kidney beans, vegetable bouillon, picante sauce, and potatoes.
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Start by draining and rinsing the beans and corn.
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Peel and chop the potatoes.
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Add all ingredients to your slow cooker, with the potatoes on the bottom.
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Allow the soup to cook on low for 6-8 hours or on high for 4-5 hours.
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The soup is done when the potatoes are soft and easily stabbed with a fork.
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Serve your soup with cheese, sour cream, fresh lime juice, and crushed tortilla chips!
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for somplete instructions and ingredient information, click on the link below!
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