Crock Pot Mexican Corn and Bean Soup recipe from Weelicious.comPin

One of the most common complaints I get from moms is that their kids won’t eat their veggies. It can be an extremely frustrating experience, especially for parents who put a great deal of effort into cooking meals that their kids won’t eat. As dorky as it sounds, making mealtime easy and inspiring kids to love eating their veggies are part of my life’s mission.

Crock Pot Mexican Corn and Bean Soup recipe from Weelicious.comPin

This Crock Pot Mexican Corn and Bean Soup is a great way to make both of those things happen. It takes less than 15 minutes to put this hearty dish together in the crock pot and it features a rainbow of nutritious veggies your kids are sure to love. 

The soup is incredibly flavorful and while the cumin and chili powder might make you think it’s spicy, the taste is actually quite mellow. I like to put out some grated cheddar or parmesan and a bowl of sour cream for my kids to sprinkle and dollop on top. I find that little touches like those make eating fun and allow little ones to make this soup their own.

Crock Pot Mexican Corn and Bean Soup recipe from Weelicious.comPin

While I can’t guarantee every child will become a vegetable lover after eating this soup, I’m pretty confident that at least the veggies in the bowls of this soup will disappear!


Crock Pot Mexican Corn and Bean Soup

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Author: Catherine McCord
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 5 hours 10 minutes


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 28-ounce can diced tomatoes
  • 2 15-ounce cans red kidney beans, drained and rinsed
  • 1 1-pound bag frozen corn kernels
  • 1 medium zucchini, grated
  • 1 large orange, yellow or red bell pepper, chopped
  • 1 32-ounce box low-sodium vegetable stock


  • Heat oil in a sauté pan over medium heat. Add onions and cook for 3 minutes.
  • Add garlic, chili powder, and cumin, cook for an additional minute and then transfer to a crock pot.
  • Add the remaining ingredients and stir to combine.
  • Cook on low 6-8 hours or on high for 3-4 hours.


Sodium: 730mg | Sugar: 9g | Fiber: 6g | Calories: 160kcal | Fat: 3g | Protein: 8g | Carbohydrates: 30g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I made this last night and served it with shredded rotisserie chicken. My husband and I loved it, but unfortunately my 5 1/2 year olds twins did not…

  2. Hi! I’m making this tomorrow night. I have a diabetic kid that will be eating it. Any chance you could give me a measurement on a serving size? Maybe in ounces? His insulin has to be calculated based on the amount of carbs. I know the recipe says that it feeds 8, but wondered if that was like a 1 cup serving? Ounces? I know it’s a lot to ask so I understand if it’s too much work to figure. Thank you!

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