Some meals just feel like a warm hug on a chilly evening, and this Easy Crockpot Chili Soup is exactly that. It’s the kind of dish that seeps into the corners of your kitchen with rich aromas, making waiting for dinner something to look forward to instead of a chore.
Last week, after juggling back-to-back meetings and errands, I finally settled in to a quiet moment with a bowl of this chili soup. As I lifted the spoon, the spicy scent of the chili seasoning mingled with the subtle heat from the green chilies. The tender ground beef and creamy beans melted together in a way that felt simple but satisfying. The slow cooker had done all the hard work, and I just had to enjoy the reward—a perfect bowl that warmed me from the inside out, filling the room with cozy comfort.
- Minimal prep: just five ingredients and a few minutes to get started.
- Slow cooking lets flavors deepen, so every spoonful is rich and hearty.
- Perfect for busy schedules—set it and forget it all day long.
- Hearty enough for dinner but simple enough for leftovers or lunch the next day.
- Comfort food that doesn’t require hours in the kitchen.
If you’re worried about juggling a busy day and still wanting a home-cooked meal, this crockpot chili soup is the answer. You’ll come home to a ready-to-eat dish that feels like it was made with care, even when time was tight.
PrintEasy Crockpot Chili Soup (5 Ingredients)
This Easy Crockpot Chili Soup is a hearty, flavorful meal made with just 5 simple ingredients. Perfect for busy days, it requires minimal prep and slow cooks to perfection, delivering a comforting bowl of chili soup with rich taste and satisfying texture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6
Ingredients
1 pound ground beef
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can diced tomatoes with green chilies
1 (15-ounce) can tomato sauce
1 packet chili seasoning mix (about 1 ounce)
Instructions
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it apart with a spoon as it cooks, about 6-8 minutes.
Drain excess fat from the cooked ground beef and transfer the beef to the crockpot.
Add the kidney beans, diced tomatoes with green chilies, tomato sauce, and chili seasoning mix to the crockpot.
Stir all ingredients together until well combined.
Cover the crockpot with the lid and cook on low for 6 hours.
After cooking, stir the chili soup well and taste. Adjust seasoning if desired.
Serve hot and enjoy your easy crockpot chili soup.
FAQ
Can I make this chili soup vegetarian? While this recipe features ground beef, you can easily swap it with plant-based protein or extra beans to keep it meat-free.
How spicy is the chili? The diced tomatoes with green chilies add a mild kick, but you can adjust the heat by choosing milder or spicier chili seasoning mixes.
Can I use frozen meat? Yes, thaw first for best results, then brown before adding to the crockpot.
How do I store leftovers? Let it cool completely, then refrigerate in an airtight container for up to four days or freeze for up to three months.
Is it possible to double the recipe? Absolutely! Just make sure your crockpot is large enough to accommodate the extra volume.
When your day is full but your hunger is still real, this slow cooker chili soup shows up ready to satisfy. Give it a try and save this recipe—you’ll want to come back to it again and again.