Mexican 16-bean tomato and chorizo stew

Ingredients

• 1 pkg (16oz) Goya 16 bean soup mix
• 1 large onion chopped
• 2 ribs celery sliced
• 2 large carrots peeled, diced
• 4 cloves garlic chopped
• 1 can (14.5oz) chicken broth reduced sodium
• 1 can (14.5oz) diced tomatoes zesty chili style such as del monte
• 4 oz chorizo cured, chopped
• 3/4 teaspoon salt
• 1/2 cup Cilantro chopped (optional)
• 1 pkg Corn tortilla chips
• 1 pkg Light sour cream or greek yogurt
• 1 pkg corn muffin mix
• 1/3 cup milk
• 1 can creamed corn or 1/2 cup thawed corn
• 1/2 cup shredded cheese pepper jack or mexican mix

Instructions

1. *Rinse beans and place in a large sauce pan. Cover with water and soak over night.
2. *Spray bowl of slow cooker with non-stick spray. Drain beans and add to slow cooker. Stir in onion, celery, carrots, garlic, broth tomatoes, chorizo AND 2 cups water.
3. *Cover and cook on HIGH 6 hours or LOW 8 hours.
4. *To serve, stir in salt. Accompany with tortilla chips, sour cream, and additional cilantro.
5. CORN MUFFINS: Combine all ingredients in medium bowl. Spoon into greased 1 3/4 inch muffin cups. Bake at 400 for 12 to 14 mins.