Table of Contents: Slow-Cooker Mexican Ham Soup
Slow-Cooker Mexican Ham Soup
Craving a hearty, flavorful soup that practically cooks itself? This Slow-Cooker Mexican Ham Soup is your answer! Packed with smoky ham, tender beans, and a hint of spice, it’s the perfect comfort food for chilly nights or easy weeknight dinners. Whether you’re using leftover ham or starting fresh, this recipe is a crowd-pleaser that’s as convenient as it is delicious.
Introduction: Slow-Cooker Mexican Ham Soup
There’s something magical about a bowl of Slow-Cooker Mexican Ham Soup. It’s rich, savory, and brimming with wholesome ingredients that warm you from the inside out. This recipe is a fantastic way to transform leftover ham into a meal that feels entirely new. Plus, using a slow cooker means you can toss everything in, set it, and forget it—perfect for busy adults juggling work, family, and everything in between.
This soup is ideal for holiday leftovers, family dinners, or even meal prep for the week. Its smoky ham base pairs beautifully with the subtle heat of Mexican chili powder and the tangy sweetness of Mutti Polpa Finely Chopped Tomatoes. Add in tender kidney beans and crunchy vegetables, and you’ve got a wholesome dish that’s both satisfying and budget-friendly.
If you’re looking for leftover ham soup recipes, crock pot ham and bean soup ideas, or even a spicy ham soup variation, this recipe checks all the boxes. It’s versatile, easy to customize, and guaranteed to become a family favorite.
Alternate Names & Variations
This recipe goes by many names, depending on how you tweak it! You might also know it as:
– Slow-Cooker Ham and Bean Soup
– Spicy Mexican Ham Stew
– Crock Pot Ham and Vegetable Soup
Feel free to experiment with ingredients to suit your taste. For example, you can swap kidney beans for black beans or pinto beans if you’re wondering, “Can I use a different kind of bean in this soup?” The answer is yes—beans are highly adaptable in this dish!
Ingredients: Slow-Cooker Mexican Ham Soup
Slow-Cooker Mexican Ham Soup
Here’s what you’ll need for this flavorful soup:
- – 1 tbsp olive oil
- – 1 medium red onion, chopped
- – 1 garlic clove, crushed
- – 2 celery stalks, chopped
- – 1 medium red capsicum, chopped
- – 1 tsp Mexican chili powder
- – 400g Mutti Polpa Finely Chopped Tomatoes
- – 4 cups chicken stock
- – 950g ham hock
- – 400g can red kidney beans, drained and rinsed
- – 3 flour tortillas
- – Sour cream, to serve
Step-by-Step Instructions
1. Prepare the Slow Cooker: Start by heating the olive oil in a skillet over medium heat. Sauté the chopped red onion, crushed garlic, celery, and red capsicum until softened, about 5 minutes.
2. Combine Ingredients: Transfer the sautéed vegetables to your slow cooker. Add the Mexican chili powder, Mutti Polpa Finely Chopped Tomatoes, chicken stock, and ham hock. Stir well to combine.
3. Cook Low and Slow: Cover the slow cooker and set it to low heat. Cook for 6-8 hours, allowing the flavors to meld and the ham to become tender.
4. Add the Beans: About 30 minutes before serving, add the drained and rinsed kidney beans to the slow cooker. This ensures they retain their texture.
5. Shred the Ham: Remove the ham hock from the soup and shred the meat using two forks. Discard any bones or excess fat, then return the shredded ham to the soup.
6. Serve Warm: Ladle the soup into bowls and serve with warmed flour tortillas and a dollop of sour cream for added richness.
Recipe Card Block
Prep Time: 15 minutes | Cook Time: 6-8 hours | Total Time: 6 hours 15 minutes | Servings: 4 | Calories: approx. 450 per serving
Why This Recipe Works & Expert Tips
This Slow-Cooker Mexican Ham Soup shines because of its perfect balance of smoky, spicy, and savory flavors. The slow cooker method ensures the ham becomes tender and infuses the broth with its rich taste. For an extra kick, try adding a pinch of cayenne pepper or smoked paprika.
Storage, Freezing, and Reheating Tips
This soup stores beautifully! Keep leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let the soup cool completely before transferring it to freezer-safe bags or containers. It will stay fresh for up to 3 months. When reheating, simply thaw in the fridge overnight and warm on the stovetop or in the microwave.
People Also Ask: Slow-Cooker Mexican Ham Soup
Slow-Cooker Mexican Ham Soup
What can I do with leftover ham?
Leftover ham is incredibly versatile! Beyond this soup, you can use it in casseroles, omelets, or even sandwiches. It’s also fantastic in salads or as a pizza topping. This Slow-Cooker Mexican Ham Soup is a hearty and flavorful option that transforms leftovers into a brand-new meal.
Can I use a different kind of bean in this soup?
Absolutely! This recipe is highly adaptable. Swap kidney beans for black beans, pinto beans, or even chickpeas. Each type of bean brings its unique texture and flavor, so feel free to experiment and find your favorite combination.
How can I make this soup thicker?
To thicken the soup, try blending a small portion of it and stirring it back into the pot. Alternatively, you can add a slurry of cornstarch and water (1 tbsp cornstarch mixed with 2 tbsp water) during the last 30 minutes of cooking.
Can I freeze ham and bean soup?
Yes! This soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags. It’ll stay fresh for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop or microwave.
Conclusion: Slow-Cooker Mexican Ham Soup
Whether you’re cooking for a crowd or just looking for an easy weeknight meal, this Slow-Cooker Mexican Ham Soup is a winner. It’s hearty, flavorful, and perfect for using up leftover ham. Give it a try, and don’t forget to share your results with us!
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