From my good friend, Grayson:
MEXICAN BLACK BEAN, TOMATO, and CORN SOUP
Two 15 oz cans black beans, rinsed and drained
One 4.5 oz can chopped roasted green chiles w/ juice
One can Ro-Tel tomatoes and chiles w/ juice
One 14.5 oz can petite diced tomatoes w/ juice
One 11 oz can yellow corn, drained
1/2 small onion, chopped
One teaspoon garlic powder
One teaspoon chili powder
One teaspoon cumin
1/2 cup beef or chicken broth
shredded cheddar cheese
Add all ingredients (except cheese and sour cream) to crockpot. Stir to mix well, and then taste for salt & pepper. Add salt/pepper till taste is right (I added 1/2 tsp of kosher salt). Then cover and cook on LOW for 6-7 hours. Add more broth to thin out, if needed. Serve in bowls topped with shredded cheese and a dollop of sour cream. Serve corn chips on side if desired.
***We made this tonight and it was PERFECT. It has been cold and rainy here and we have all been sick in this house. The last thing I wanted to do was fuss with cooking a meal. The only thing I would've probably changed about this yummy recipe is (per my husband's request) added some shredded pork. We baked some corn bread muffins to go with this and even my 2 year old boy ate it!