This Slow Cooker Mexican Bean and Potato Soup is perfect for the cooler weather!
I am back with another Slow Cooker Sunday recipe! Now that the weather is starting to feel more like fall, I am craving soup. The slow cooker is a great way to cook up a batch of soup.
This Slow Cooker Mexican Bean and Potato Soup has a spicy kick from three different peppers: roasted poblano, jalapeños, and chipotles in adobo sauce. The soup isn’t too spicy. The combination of the three peppers adds a nice flavorful profile to the soup. If you like things extra spicy, add in a few extra peppers!
For the recipe I used Mayocoba beans, also known as Canario or Peruano beans. These small pale yellow beans are mild, allowing them to soak up all the other flavors of the soup. One of my favorite things about cooking dried beans in the slow cooker is that you don’t have to soak the beans. Just be sure to use the freshest dried beans that you can find!
This soup is perfect for a chilly, rainy day. Let the slow cooker do all the work for you. This Slow Cooker Mexican Bean and Potato Soup also tastes great the next day! This Slow Cooker Mexican Bean and Potato Soup is also oil-free for those whole follow a whole foods no oil diet.