Amy's Mexican Chili Crockpot Soup Recipe

Name: Amy's Mexican Chili Crockpot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ground beef, extra lean; 2 cups onions diced (1 large onion, can use white, red or a combination); 1 cup celery diced; 2 cloves garlic minced; 1/4 cup taco seasoning mix very low salt vesrion, or 1 package of regular taco seasoning, best to make your own; 2 cups beef stock may need more); 1 cup corn; 19 ounces chickpeas (garbanzo beans) garbanzos, canned, drained and rinsed or any of your favorite beans; 19 ounces kidney beans, canned rinsed, or any of your favorite beans; 10 1/2 ounces mushrooms slice, with juice; 28 ounces tomatoes crushed, stewed or diced; 1 x cheddar cheese grated, optional as garnish; 1 x avocados diced, optional as garnish; 1 x tortilla chips roughly broken, optional, as garnish

Servings: persons

2 pounds ground beef, extra lean
2 cups onions diced (1 large onion, can use white, red or a combination)
1 cup celery diced
2 cloves garlic minced
1/4 cup taco seasoning mix very low salt vesrion, or 1 package of regular taco seasoning, best to make your own
2 cups beef stock may need more)
1 cup corn
19 ounces chickpeas (garbanzo beans) garbanzos, canned, drained and rinsed or any of your favorite beans
19 ounces kidney beans, canned rinsed, or any of your favorite beans
10 1/2 ounces mushrooms slice, with juice
28 ounces tomatoes crushed, stewed or diced
1 x cheddar cheese grated, optional as garnish
1 x avocados diced, optional as garnish
1 x tortilla chips roughly broken, optional, as garnish

1
Brown the ground beef over medium-high heat in a non-stick skillet.
2
Drain off any excess fat, I use extra-lean ground beef.
3
Add the onion, celery and garlic and saute for about 5 minutes.
4
Add the beef broth and taco seasoning (I use home made to keep the salt down) and simmer for 15 minutes to infuse the flavors into the ground beef.
5
Add the beef mixture, beans, tomatoes and corn (all ingredients other than the garnishes) to your slow cooker and mix gently.
6
Add more beef stock as needed or if desired.
7
Add the remaining ingredients to your slow cooker.
8
Cook on LOW setting for 5 to 6 hours.
9
Taste and adjust seasonings if needed.
10
Top with grated cheese, diced avocado and broken-up, tortilla chips.

1239

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds ground beef, extra lean, 2 cups onions diced (1 large onion, can use white, red or a combination), 1 cup celery diced, 2 cloves garlic minced, and more.

Yes, Amy's Mexican Chili Crockpot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Amy's Mexican Chili Crockpot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions