Slow Cooker Southwest Beef Soup

Slow Cooker Southwest Beef Soup is hearty, flavorful, and full of comfort. Tender beef simmers all day with potatoes, carrots, onion, and garlic in a rich broth seasoned with chili powder, cumin, and tomatoes with green chilies.


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This post was last updated 9/2025.


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Slow Cooker Southwest Beef Soup is hearty, flavorful, and perfect for a cozy meal on a chilly day. Tender stew beef is first coated in flour, salt, and pepper, then browned to lock in flavor before being simmered all day in the slow cooker. Russet potatoes, carrots, onion, and garlic add bulk and heartiness, while canned tomatoes and green chilies bring a zesty Southwest flair. A rich beef broth seasoned with chili powder and cumin ties everything together, filling the kitchen with irresistible aromas as it cooks low and slow.

The soup is finished off with sweet pops of corn stirred in near the end of cooking and garnished with fresh cilantro for brightness. The result is a filling, balanced meal that’s both comforting and bold, with just the right touch of spice. It’s a budget friendly recipe that makes plenty to share, great for family dinners or meal prepping for the week. Serve it with warm cornbread, tortillas, sliced avocado or a sprinkle of cheese on top, and you’ve got a crowd pleasing dish that’s sure to be requested again and again.


Looking for some other recipes that use stew beef? Check out my Oven Burnt Ends or Slow Cooker Spicy Barbecue Beef Tips!


Need some more winter soup recipes? Try this Beefy Tomato Macaroni Soup or Creamy Chicken Lasagna Soup!


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Recipe tips and substitution ideas:


  • Refrigerate leftovers in an airtight container for up to three days. When freezing this soup, it’s best to portion it into meal sized servings so you can easily thaw only what you need later. Use freezer safe containers or heavy duty freezer bags, and be sure to leave about 1–2 inches of space at the top to allow for expansion as the liquid freezes. Properly stored, the soup will keep well in the freezer for up to 3 months while maintaining its flavor and texture.
  • Browning the stew beef before adding it to the slow cooker deepens the flavor and creates a rich base for the soup. Cut the potatoes and carrots into evenly sized pieces so they cook at the same rate and don’t get mushy. Stir in the frozen corn during the last 30 minutes so it stays sweet and bright, rather than overcooked. You can also adjust the spice level easily, add cayenne or diced jalapeño for extra heat, or use plain diced tomatoes instead of tomatoes with chilies for a milder version. If you prefer a thicker soup, mash a few of the potatoes against the side of the slow cooker just before serving.
  • This recipe is flexible and easy to adapt. You can swap stew beef for ground beef, cubed pork, or even chicken thighs for a lighter variation. Sweet potatoes are a great substitute for russet potatoes, and you can use chicken or vegetable broth in place of beef broth. Bell peppers, zucchini, or black beans make delicious add-ins or swaps. Garnishes are another way to customize, try shredded cheese, sour cream, crushed tortilla chips, or avocado.
  • To make this soup in the Instant Pot, toss the beef with flour, salt, and pepper, then use the Sauté function to brown it in batches. Add onion, carrots, and garlic, cooking briefly before deglazing with a splash of broth. Return the beef to the pot with potatoes, canned tomatoes, beef broth, chili powder, and cumin, then lock the lid and cook on High Pressure for 35 minutes. Allow a 10-minute natural release, then quick release any remaining pressure. Stir in the corn, simmer for a couple of minutes on Sauté until heated through, then garnish with fresh cilantro and serve.


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top view of soup in a white bowl.
Yield 8 servings
Author Hot Eats and Cool Reads
Prep time
20 Min
Cook time
8 Hour
Total time
8 H & 20 M

Slow Cooker Southwest Beef Soup

Finished with sweet corn and fresh cilantro, this soup has just the right balance of spice and freshness. It’s budget-friendly, filling, and perfect for family dinners, meal prep, or cozying up with on a cold day.

Ingredients

  • 2 pounds stew beef
  • 4 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 russet potatoes, peeled and diced
  • 3 medium carrots, peeled and diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes with green chilies
  • 1 (14.5 ounce) can diced tomatoes
  • 4 cups beef broth
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 cup frozen corn, thawed
  • Freshly chopped cilantro, for garnish

Instructions

  1. In a bowl or large plastic bag, toss the stew beef with the flour, salt, and black pepper until evenly coated. Heat the oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides, then transfer the browned meat to the slow cooker.
  2. Add all the remaining ingredients to the slow cooker, except for the corn. Cover and cook on high for 7-8 hours, until the beef is tender. About 30 minutes before serving, stir in the corn and allow it to heat through. Ladle the soup into bowls and top with freshly chopped cilantro before serving.

Nutrition Facts

Calories

275

Fat

10 g

Sat. Fat

3 g

Carbs

17 g

Fiber

2 g

Net carbs

15 g

Sugar

2 g

Protein

29 g

Sodium

837 mg

Cholesterol

70 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.


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