Easy Crockpot Bean and Cheese Burrito Soup Tips, FAQ & printable recipe

Tips for success

To add extra texture, consider garnishing your finished bowl with crunchy tortilla chips or fresh cilantro just before serving. These additions provide a delightful contrast to the creamy nature of the soup.

You can also adjust the spice level by adding a dash of hot sauce or red pepper flakes if you enjoy a more pronounced heat in your meals, but always do this after the soup has finished cooking for the best control.

If you prefer a lighter soup, you can increase the amount of vegetable broth slightly. Conversely, if you want a thicker, more dip-like consistency, reduce the broth by half a cup.

Always remember to stir the soup periodically if you are using an older slow cooker model that tends to have hot spots, as this will help maintain an even temperature and prevent any potential scorching of the cheese-based base.

Variations

• Spicy Burrito Soup: Add a tablespoon of diced jalapeños or a teaspoon of chili powder during the layering phase for a bolder, spicier flavor profile that complements the creamy cheese.
• Hearty Vegetable Boost: Incorporate a cup of frozen corn kernels or diced bell peppers into the slow cooker for added color, crunch, and nutritional variety without changing the cooking method.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the cheese-based texture may separate upon thawing.

Reheat

Reheat on the stovetop over low heat, stirring frequently until hot.

Store any leftovers in an airtight container once the soup has cooled to room temperature. Ensure it is placed in the refrigerator within two hours of cooking to maintain food safety.

The soup will keep well for up to three days. When ready to eat again, transfer the desired portion to a microwave-safe bowl or a saucepan and reheat gently, stirring occasionally until it is heated through and creamy once more.

This soup is an excellent candidate for making ahead because the flavors continue to develop and meld while it sits in the refrigerator. Simply prepare the recipe as directed, allow it to cool, and refrigerate. When you are ready to serve, reheat it slowly on the stovetop over low heat, adding a small amount of water or broth if the soup has thickened too much during its time in the fridge.

Serving ideas

Serve this comforting soup in warm, shallow bowls to highlight the creamy texture and vibrant colors. It pairs beautifully with a side of warm flour tortillas or a crisp green salad to balance the richness of the cheese. For a more substantial meal, you can serve it over a small portion of cooked rice or quinoa, which will soak up the creamy broth and add a pleasant, chewy texture to every bite.

Consider setting out a small selection of toppings for guests to customize their own bowls, such as diced avocado, sour cream, or shredded lettuce. These additions keep the burrito theme alive while allowing for individual preferences.

Ensure the soup is served immediately while steaming hot, as the cheese-based texture is most enjoyable when it is warm and fluid. The shallow bowl helps the soup cool to an ideal eating temperature quickly.

Frequently asked questions

Recipe card

Easy Crockpot Bean and Cheese Burrito Soup

Prep 5 minCook 3 hRest 5 minTotal 3 h 10 minServes 6

Ingredients

• 2 cans pinto beans, drained and rinsed
• 1 can diced tomatoes with green chiles
• 2 cups processed cheese cubes
• 2 cups vegetable broth
• 1 can refried beans

Instructions

1. Add the drained pinto beans into the slow cooker insert. Spoon in the diced tomatoes with green chiles and scatter the processed cheese cubes evenly over the top of the beans.
2. In a separate measuring cup, whisk together the vegetable broth and the refried beans until smooth. Pour this mixture over the beans and cheese in the slow cooker.
3. Cover the slow cooker and cook on low for 3 hours until the cheese is completely melted and the soup is hot. Stir well before serving into shallow bowls.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

14.5 g

Carbohydrates

38 g

Fat

12 g

Fiber

9 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.