Instructions

• Prepare ingredients: dice the 1 small yellow onion and mince the 2 cloves garlic; open all cans; rinse and drain the 3 14 oz cans black beans; drain the 1 15 oz can corn; chop the 1/4 cup cilantro and measure the remaining ingredients.
• Into the slow cooker add: the diced onion, minced garlic, the 3 14 oz cans black beans (rinsed and drained), the 2 14 oz cans vegetable broth, the 1 10 oz can Old El Paso mild red enchilada sauce, the 1 15 oz can diced tomatoes (with juice), the 1 15 oz can corn (drained), the 14.5 oz can Old El Paso chopped green chiles, 2 tablespoons fresh lime juice, 1 1/2 teaspoons ground cumin, 1 teaspoon chile powder, 1 teaspoon salt, 1/4 teaspoon black pepper, and the 1/4 cup chopped cilantro.
• Stir everything in the slow cooker until evenly combined.
• Cover and cook on High for 3–4 hours or on Low for 6–8 hours.
• When cooking is complete, stir the soup, then ladle into bowls and garnish with optional toppings (avocado, shredded cheese, chopped green onions, tortilla chips, sour cream) as desired.
• Store leftovers in the refrigerator for up to 5 days or freeze in a freezer-safe container for up to 2 months.