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5 from 3 votes

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!
Prep Time10 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 40 mins
Course: Soup
Servings: 3 people
Author: Becca Heyes


  • 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)


  • 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.