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Slow Cooker Pinto Bean Soup with Chorizo

This easy, warm, and tasty slow cooker soup features soft beans, spicy chorizo, and fresh cilantro, perfect for busy days and cold nights.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pinto beans, soaked overnight Soaking helps reduce cooking time.
  • 1 piece chorizo sausage, sliced Can use spicy or mild based on preference.
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 piece bell pepper, chopped
  • 4 cups vegetable or chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish Use for serving.

Method
 

Preparation
  1. In the slow cooker, combine the soaked pinto beans, chorizo, onion, garlic, bell pepper, broth, cumin, and paprika.
  2. Season with salt and pepper.
Cooking
  1. Cover and cook on low for 6-8 hours or until beans are tender.
Serving
  1. Serve hot, garnished with fresh cilantro.
  2. Offer lime wedges, chopped onions, or sliced avocado on the side.

Notes

Let the soup cool to room temperature before storing. For extended storage, freeze in containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove. If too thick, add hot broth or water when reheating.