Spicy Slow Cooker Black Bean Soup with Cotija Cornbread Croutons

Step 1

Heat oven to 375°F. Grease an 18 x 13-inch rimmed baking sheet. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Whisk to break up any lumps. Break eggs into a large bowl and beat until smooth. Add melted butter, milk, and oil and whisk until smooth. Pour all dry ingredients into wet ingredients and stir until just combined. Add cheese and fold into batter. Scrape batter onto prepared baking sheet and level until with a rubber spatula.

Step 2

Place in oven and bake until a toothpick comes out clean, about 15 minutes. Increase heat to 425°F. Let cool on a wire rack about 20 minutes. Flip out onto a cutting board and cut into 1-inch squares. Return croutons to the baking sheet in a single layer (you may need to do this in batches). Bake at 425°F until toasted, about 20 minutes.

Step 3

Place onion, tomatoes, carrots, jalapenos, garlic, black beans (with their juice), broth, chili powder, salt, and pepper in the bowl of a slow cooker. Cover and cook on high for 4 hours or low for 8 hours. Add cilantro leaves and blend until smooth with a stick blender. If you don’t have a stick blender you can transfer it to a blender or just skip this step for a chunkier soup. Add crema and stir until smooth. Serve with avocado, crumbled cheese, and croutons.