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A bowl and spoon with Crock Pot Spicy Bean Soup recipe

Crock Pot Spicy Bean Soup

Arlene Mobley - Flour On My Face
Crock Pot Spicy Bean Soup is made with a combination of canned beans and some of your favorite Mexican spices to give it a little kick of spicy flavor. Crock Pot Soup recipes are easy to make when you start with canned beans and some simple spices.
5 from 1 vote
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Soup
Cuisine Mexican
Servings 6 Servings
Calories 394 kcal


  • 15 oz kidney beans drained and rinsed
  • 15 oz garbanzo beans drained and rinsed
  • 15 oz cannellini beans drained and rinsed
  • 14 oz fire roasted diced tomatoes
  • 1 small onion chopped
  • 4.5 oz chopped green chiles
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons ground chili powder
  • 1 ½ teaspoon ground basil
  • ½ teaspoon minced fresh oregano
  • 1 teaspoon minced fresh parsley
  • 1 dried bay leaf
  • 32 oz vegetable or chicken broth
  • 1 ½ cups shredded Mexican blend cheese optional
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  • Open each can of bean and pour into a fine mesh strain and run cold water over them to rinse well.
  • Add the rinsed beans to the crock pot. Add the can of diced tomatoes, the can of green chiles, the diced onion and the minced garlic to the crock pot.
  • Next add the chili powder, ground basil, fresh or dried oregano, fresh or dried parsley, and the bay leaf to the crock pot.
  • If making a vegetarian soup add the vegetable broth to the crock pot. Otherwise, add the chicken broth to the crock pot.
  • Place the lid on the crock pot and slow cook the Spicy Bean Soup for 4 hours on high or 8 hours on low in the crock pot.
  • Right before serving mix in the shredded cheese until melted and combined if using.


Calories: 394kcal | Carbohydrates: 54g | Protein: 25g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 1102mg | Potassium: 702mg | Fiber: 15g | Sugar: 6g | Vitamin A: 654IU | Vitamin C: 22mg | Calcium: 333mg | Iron: 7mg
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