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TEXAS BLACK BEAN SOUP

2 (15 oz.) cans black beans, rinsed and drained
1 (14 1/2 oz.) can stewed tomatoes or
    Mexican stewed tomatoes, cut up
1 (14 1/2 oz.) can diced tomatoes or diced
    tomatoes with green chiles
1 (14 1/2 oz.) can chicken broth
1 (11 oz.) can Mexicorn, drained
2 (4 oz.) cans chopped green chiles
4 green onions, thinly sliced
2 to 3 T. chili powder
1 tsp. ground cumin
1/2 tsp. dried minced garlic

In a crock pot, combine all ingredients. Cover and cook on HIGH for 4 to 5 hours or until heated through. Yields 8 to 10 servings - about 2 1/2 quarts.

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