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In a medium stockpot over medium heat, combine 2 cans (3 cups) of the beans, the salsa, cumin, and 1 cup of water and bring it to a boil (cover it for faster boiling).
While it is heating, use an immersion blender (also called stick or hand blender) to puree the mixture right in the pot, so it is still a little chunky. (If you don’t have an immersion blender, puree it in a standing blender and then transfer it to the pot.)
Add the corn and the third can of beans to the soup, and continue to heat it for 3 – 5 minutes, stirring occasionally.
Serve the soup immediately, topping each bowl with about 1 Tbsp. of sour cream and/or 1 Tbsp. of cheese, if desired. (Alternatively, you can refrigerate the soup for up to 3 days, or freeze it for up to 3 months.)
In the slow cooker, combine 1 cup of water with 2 cans (3 cups) of the beans, the salsa and cumin, and cook for 6 – 12 hours on low or 3 – 4 hours on high. 15 – 30 minutes before serving, puree the soup using an immersion/hand blender or standing blender, then return the soup to the slow cooker if necessary, and stir in the remaining can of beans and the corn. Serve it topped with the sour cream and/or cheese, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)