2 15 oz cans Black Beans, rinsed (or use 1 can Black Beans and 1 can Kidney Beans)
1 14.5 oz can Stewed Tomatoes
1 14.5 oz can Diced Tomatoes
2 cups Chicken Broth
1 can Corn
4 Green Onions, thinly sliced
2 tbsp Chili Powder
1 tsp Cumin
½ tsp dried minced Garlic (I often use Garlic Powder)

Toss everything in the slow cooker, mix. Cover and cook on high for 4-5 hours. Put tortilla chips in your soup bowl, then soup, then top with sour cream and grated cheese. Yum!
Submitted by: Karina

Labels: Slow Cooker, Soups + Salads