Categories: Soups

Ingredients

• 1 green pepper, chopped
• 1 small sweet onion, chopped
• 2 15 ounce can tomatoes (I used fire roasted garlic)
• 1 15 ounce can black beans, rinsed and drained (low sodium)
• 1 15 ounce can kidney beans, rinsed and drained (low sodium)
• 1 4 ounce can green chilies
• 3 cups low sodium vegetable broth
• 1 teaspoon minced garlic (2 cloves)
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 bay leaves
• 1 teaspoon oregano
• 1/2 -3/4 teaspoon salt
• 1/2 - 3/4 teaspoon pepper
• Garnish: tortilla chips, plain Greek yogurt (or sour cream,) 2% Mexican cheese blend, sliced green onions, lime

Directions

1. Put all ingredients in a Crock Pot and mix.

2. Cook for 6-8 hours on low or 3-4 hours on high or until the vegetables are tender. Remove bay leaves.

3. Serve with the chips, Greek yogurt, cheese, green onions and the lime wedge!

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