4-Bean smoky Tex-Mex soup

Heather Disarro

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Who says you can get good spicy flavor only in chili? This 4-bean smoky Tex-Mex soup pairs perfectly with cornbread, chips or a simple fruit salad.

4 bean smokey tex-mex soup

4-bean smoky Tex-Mex soup

Serves 8


  • 1 pound smoked turkey sausage, halved lengthwise and cut into 1/2-inch pieces
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1-1/2 cups frozen corn
  • 1 (15 ounce) can Rotel tomatoes and green chilies
  • 1 large red bell pepper, chopped
  • 1 large yellow onion, chopped
  • 1/2 cup chicken stock
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1/2 tablespoon chipotle powder
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 tablespoon salt
  • 1/2 tablespoon pepper


  1. Combine all ingredients in a slow cooker.
  2. Cook on low for 6-8 hours, stirring every few hours until the vegetables are cooked through.
  3. Serve hot.

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.