Ingredients:

  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 medium (120g) red bell pepper, diced
  • 1 jalapeño (15g), seeded and minced
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) fire-roasted diced tomatoes
  • 1 cup (160g) frozen corn kernels
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tbsp (6g) ground cumin
  • 1 tbsp (6g) chili powder
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (10g) fresh cilantro, chopped
  • 2 cups (60g) corn tortilla strips
  • 1 medium (150g) avocado, cubed

Instructions:

  1. Combine the diced onion, garlic, bell pepper, jalapeño, black beans, kidney beans, fire-roasted tomatoes, corn, and vegetable broth in the slow cooker.
  2. Stir in the cumin, chili powder, smoked paprika, salt, and pepper until the spices are evenly distributed.
  3. Set the crockpot to Low for 6-8 hours or High for 3-4 hours until vegetables are tender and the broth is a deep, dark red.
  4. Switch off the heat and stir in the fresh lime juice and chopped cilantro.
  5. Optional: Use an immersion blender to pulse the soup 3-4 times for a creamier texture.
  6. Serve topped with corn tortilla strips and cubed avocado.