Black Bean Soup

2 cans (15 ounces each) black beans, rinsed, drained
1 can (14-1/2 ounces) Mexican stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes or diced tomatoes with green chilies
1 can (14-1/2 ounces) chicken broth
1 can (11 ounces) Mexicorn, drained
2 cans (4 ounces each) chopped green chilies
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until heated through. Makes 8 -10 servings (about 2-1/2 quarts).