Crock Pot Southwestern Hamburger Soup
Crock Pot Southwestern Hamburger Soup is an easy, flavorful slow-cooker meal that works year-round. This hearty hamburger and bean soup brings southwest-inspired flavors—cumin, chili powder, tomatoes with chiles, and plenty of cheese—without a lot of fuss. It’s a smart way to use ground beef to feed a family while stretching your food budget.
This recipe is a true “dump-and-go” crock pot dinner: brown the beef, add the remaining ingredients to the slow cooker, and let it simmer until the pasta is tender and the flavors meld. If you buy ground beef in bulk, you can brown portions ahead and freeze them in soup-ready amounts for even faster weeknight prep.
How to Make Crock Pot Southwestern Hamburger Soup
Ingredients
- 3 cups browned ground beef, drained well (about 2 pounds uncooked)
- 1 cup uncooked large elbow macaroni
- 2 cups beef broth
- 14.5 ounce can black beans, drained and rinsed
- 14.5 ounce can diced tomatoes with chiles, undrained
- 1 cup corn kernels, drained
- 1 cup pinto beans, rinsed
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- ½ teaspoon black pepper
- 2 cups shredded Mexican blend cheese (for topping)
Directions
- Brown the ground beef in a skillet over medium-high heat, breaking it into small pieces as it cooks. Drain the fat well.
- Open and drain the canned black beans and rinse them in a colander. Rinse the pinto beans if using canned.
- Place the browned beef, both types of beans, and the corn into a 7- or 8-quart crock pot.
- Pour the can of diced tomatoes with chiles (undrained) into the slow cooker.
- Add the minced garlic, ground cumin, chili powder, and black pepper. Pour in the beef broth and stir to combine all ingredients.
- Heat on high for one hour to bring the pot up to temperature.
- After the first hour, add the uncooked elbow macaroni and stir. Continue cooking on high for another 3–4 hours, or until the pasta is tender and the soup is steaming hot. Total cook time on high is about 4 hours after the initial hour; adjust if your slow cooker runs hot or you prefer a firmer pasta.
- Serve the soup hot and top each bowl with shredded Mexican blend cheese. Other topping suggestions: sour cream, sliced jalapeños, chopped cilantro, or avocado slices.
- Makes about 6 to 8 servings.
Recipe summary
Prep Time: 15 mins • Cook Time: ~4 hrs • Total Time: ~4 hrs 15 mins
Servings: 6
Course: Main Dish • Cuisine: Southwestern
Recipe Expert Tips
- Pasta option: If you prefer not to cook pasta in the crock pot, use cooked pasta instead. Stir al dente pasta into the hot soup about 30 minutes before serving so it warms through without getting mushy.
- Make-ahead & freezer: Brown the ground beef, cool, and portion into freezer bags with the beans and corn for quick assembly later. Keep the tomatoes and broth separate until ready to cook.
- Adjust heat: Use mild or hot diced tomatoes with chiles depending on your family’s spice preference. Add fresh jalapeño or a dash of cayenne for extra heat.
- Cheese: Stirring a little cheese into the soup near the end makes it creamier; reserve some for topping.
Nutrition (per serving)
Calories: 724 kcal • Carbohydrates: 46 g • Protein: 47 g • Fat: 39 g • Saturated Fat: 16 g • Sodium: 1018 mg • Fiber: 10 g
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the soup has thickened. If frozen, thaw overnight in the refrigerator before reheating. Note: pasta may absorb liquid during storage; add extra broth when reheating if needed.
More Crock Pot Soup Ideas
If you enjoy this Crock Pot Southwestern Hamburger Soup, try other slow-cooker soup recipes that blend convenience with comforting flavors. Slow cooker soups are an excellent way to feed a family with minimal hands-on time and flexible ingredients.
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