Slow-Cooker Cheesy Beef and Bean Soup

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8 servings


  • 1 pound lean ground beef
  • 1 1-ounce package taco seasoning mix
  • 1 16-ounce can pinto beans, drained, rinsed
  • 1 16-once can red beans, drained, rinsed
  • 1 15-ounce can crushed tomatoes, undrained
  • 2 4.5-ounce cans chopped green chiles
  • 1 cup chunky salsa
  • 1½ cups chicken broth
  • 1½ cups frozen corn
  • ¾ cup diced yellow onion
  • 1 teaspoon dried minced garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Toppings: tortilla chips, sour cream, Cheddar cheese, chopped avocado


In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain.
Spray 3½ to 4 quart slow cooker with cooking spray. In cooker, place beef and remaining ingredients except toppings.
Cover; cook on Low heat setting 7 to 9 hours. Garnish each serving with toppings.


  • For a vegetarian soup, omit the beef and substitute vegetable broth for chicken broth.
  • Substitute black beans, red kidney beans or chick peas for the red beans or pinto beans.