Slow cooker smoky jalapeño and white bean soup

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Jalapeno and white bean soup in a bowl with avocado and cilantro

Why don’t I use my slow cooker more often? I go through phases where I basically forget it exists, but then when I finally remember to use it, I realise how handy it is! Just a few minutes of effort for a healthy, hearty dinner. This jalapeño and white bean soup was amazing – it’s spicy, smoky, creamy, cheesy, all the things you want in a soup. And it takes just minutes to prepare (plus a few hours of waiting…)!

Jalapeno and white bean soup in a bowl topped with avocado and cilantro

The soup only has a few main ingredients – beans, salsa, and pickled jalapeños to begin with, with smoked cheese and fresh tomatoes added later. I used a tomatillo salsa, which is green – it’s a bit tangier and slightly less sweet than a standard red salsa, and it worked really nicely. I found it easily in the Mexican section of the supermarket, but you can use a red salsa instead if you can’t find tomatillo salsa.

I made my white bean soup arguably too spicy (hot salsa + extra jalapeños = mouth on fire), so feel free to adjust the number of jalapeños you add to your taste – I’d recommend adding a few less than you think it needs, then you can always add some more pieces later when you add the smoked cheese if you think it needs it.

Jalapeno and white bean soup in a bowl, shot from above and topped with avocado and cilantro

If you are a little heavy handed with the chilli, you need to learn to listen more carefully. You can also help to cool things down with some fresh avocado and a dollop of sour cream on top. And don’t forget a few tortilla chips for dipping! Why make another soup with boring old bread, when you can have crisps with this slow cooker jalapeño and white bean soup instead.

A spoonful of jalapeno and white bean soup

Slow cooker smoky jalapeno and white bean soup

This slow cooker white bean soup is smoky, spicy, creamy, cheesy… everything you’d want in a soup!

If you’ve cooked this recipe, don’t forget to leave a star rating!

4.84 from 6 votes
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Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 40 minutes
Servings: 3 people
Calories: 330kcal
Author: Becca Heyes

Ingredients

  • 2 x 400g tins white beans, drained (480g, or ~ 2 1/2 cups, when drained) – I used haricot and cannellini beans
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 150 g (~ 1/2 cup) tomatillo salsa
  • 250 ml (~ 1 cup) vegetable stock
  • 25 g (~ 1/8 cup) pickled red jalapeno slices, finely chopped
  • 100 g smoked cheese, grated (~ 1 cup when grated)
  • 3 medium tomatoes, roughly diced
  • To serve: fresh avocado, fresh coriander (cilantro), tortilla chips (optional)

Instructions

  • Add the two drained tins of white beans to the slow cooker, along with the chopped onion, garlic, tomatillo salsa, vegetable stock, and finely chopped jalapeños (you can add a few less jalapeños to begin with if you’re sensitive to spice). Cook on high for 4 hours.
  • Add the grated smoked cheese and diced tomatoes, as well as a few more jalapeños if you think it needs more spice. Cook for a further 30 minutes. If desired, serve topped with avocado and coriander, with tortilla chips for dipping.

Nutrition

Nutrition Facts
Slow cooker smoky jalapeno and white bean soup
Amount Per Serving (1 portion)
Calories 330 Calories from Fat 94
% Daily Value*
Fat 10.4g16%
Saturated Fat 4.6g23%
Cholesterol 22mg7%
Sodium 710mg30%
Potassium 1214mg35%
Carbohydrates 48g16%
Fiber 10.7g43%
Sugar 6g7%
Protein 18.5g37%
Calcium 148mg15%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

Tried this Recipe? Leave a Comment!Comments and star ratings really help support the site – thank you!

If you don’t have time for slow cooking, my 15 minute black bean soup might be more up your street!

4.84 from 6 votes (3 ratings without comment)

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11 Comments

    1. I can’t tell if you mean ‘really thin’ or ‘really thick’, but I would assume you meant ‘thin’ – soups cooked in the slow cooker are generally a bit thinner than those cooked in a pan, as the liquid is all retained and doesn’t evaporate off. You can leave the lid off for the last half hour or so if you want to give it a chance to thicken a little.

  1. Thank you for this delicious soup recipe. This looks delicious, seasonal, and has a flair that would pretty up the dinner table.5 stars