Slow Cooker Smoky Jalapeno And White Bean Soup

2 x 400g tins white beans, (drained (480g, or ~ 2 ½ cups, when drained) - I used haricot and cannellini beans)

1 onion, (finely chopped)

3 cloves garlic, (minced)

150 g (~ ½ cup) tomatillo salsa

250 ml (~ 1 cup) vegetable stock

25 g (~ ⅛ cup) pickled red jalapeno slices, finely chopped

100 g smoked cheese, (grated (~ 1 cup when grated))

3 medium tomatoes, (roughly diced)

To serve: fresh avocado, (fresh coriander (cilantro), tortilla chips (optional))

Add the two drained tins of white beans to the slow cooker, along with the chopped onion, garlic, tomatillo salsa, vegetable stock, and finely chopped jalapeños (you can add a few less jalapeños to begin with if you're sensitive to spice). Cook on high for 4 hours.
Add the grated smoked cheese and diced tomatoes, as well as a few more jalapeños if you think it needs more spice. Cook for a further 30 minutes. If desired, serve topped with avocado and coriander, with tortilla chips for dipping.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h