Sunday Slow Cooker: Spicy Corn and Kale Soup
INGREDIENTS
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14.5 oz. crushed fire roasted tomatoes
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4 cups vegetable broth
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1 jalapeno, seeded and minced
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4 oz. can green chiles
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10 oz. can creamed corn
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10 oz. can corn (or defrosted frozen corn)
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1 onion, minced
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4 cloves garlic, minced
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1 bay leaf
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2 tsp. cumin
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2 tsp. oregano
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Up to 2 tsp. chili powder
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Salt and pepper
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4 cups kale
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Optional: For a creamy version add 1/2 cup half and half or sour cream
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