Slow Cooker Nacho Soup Recipe

Introduction

Slow Cooker Nacho Soup is a hearty, flavorful dish that combines all the best nacho ingredients into one comforting bowl. Perfect for busy days, this slow-cooked recipe makes dinner effortless without sacrificing taste.

Ingredients

• 1 lb ground beef (cooked and drained of fat)
• 1 cup yellow onion (chopped)
• 1 cup green bell pepper (chopped)
• 3 cloves garlic (minced)
• 1 jalapeño (seeds removed and diced)
• 15 oz corn (drained)
• 15 oz black beans (drained and rinsed well)
• 15 oz petite diced tomatoes (drained)
• 1 1/2 tsp chili powder
• 1 1/2 tsp salt
• 1 tsp ground black pepper
• 1/8 tsp red pepper flakes
• 3 1/2 cups chicken or beef broth
• 8 oz cheddar cheese (shredded)
• 1 cup heavy cream
• 3-4 tablespoons all-purpose flour*
• Green onions (chopped for topping)

Instructions

1. Step 1: In the bowl of a 5-6 quart slow cooker, add the cooked ground beef, chopped yellow onion, green bell pepper, minced garlic, diced jalapeño, corn, black beans, diced tomatoes, chili powder, salt, black pepper, red pepper flakes, and broth. Stir gently to combine.
2. Step 2: Cover the slow cooker and cook on high for 4 hours or on low for 8 hours, allowing flavors to meld.
3. Step 3: After cooking, stir in the shredded cheddar cheese until melted and well incorporated.
4. Step 4: Whisk together the all-purpose flour and heavy cream until smooth, then pour into the slow cooker. Stir to combine thoroughly.
5. Step 5: Cover again and continue cooking on high for an additional 30 minutes to thicken the soup.
6. Step 6: Serve warm, topped with chopped green onions and your favorite tortilla chips for a crunchy garnish.

Tips & Variations

• Use ground turkey or shredded chicken instead of beef for a lighter option.
• For extra heat, keep the jalapeño seeds or add a dash of cayenne pepper.
• Substitute heavy cream with half-and-half for a lighter creamy texture.
• To make it vegetarian, omit the meat and use vegetable broth while adding extra beans or mushrooms.

Storage

Store leftover nacho soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken after refrigerating; add a little broth or water while reheating to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup in advance?

Yes, you can assemble all ingredients in the slow cooker insert the night before and refrigerate. Start cooking the following day as directed.

What can I use if I don’t have a slow cooker?

You can make this soup on the stovetop by combining all ingredients (except cheese, cream, and flour) in a large pot, simmering gently for about an hour. Then stir in the cheese and cream mixed with flour, cooking until thickened.

Slow Cooker Nacho Soup Recipe

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★★★★★

4.8 from 150 reviews

This Slow Cooker Nacho Soup is a hearty and comforting dish perfect for game days or cozy dinners. Loaded with ground beef, beans, corn, and a medley of vegetables, it’s simmered slowly to blend all the rich flavors. Finished with creamy cheese and garnished with fresh green onions, this hearty soup brings the delicious taste of nachos in a warm, satisfying bowl.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 lb ground beef, cooked and drained of fat
• 1 cup yellow onion, chopped
• 1 cup green bell pepper, chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeds removed and diced
• 15 oz corn, drained
• 15 oz black beans, drained and rinsed well
• 15 oz petite diced tomatoes, drained
• 3 1/2 cups chicken or beef broth

Seasonings

• 1 1/2 tsp chili powder
• 1 1/2 tsp salt
• 1 tsp ground black pepper
• 1/8 tsp red pepper flakes

Add-ins

• 8 oz cheddar cheese, shredded
• 1 cup heavy cream
• 3–4 tbsp all purpose flour

Toppings

• Green onions, chopped
• Tortilla chips (for serving)

Instructions

1. Combine Ingredients in Slow Cooker. In the bowl of a 5-6 quart slow cooker, add the cooked and drained ground beef, chopped yellow onion, chopped green bell pepper, minced garlic, diced jalapeño, drained corn, rinsed black beans, drained diced tomatoes, chili powder, salt, black pepper, red pepper flakes, and chicken or beef broth. Stir gently to combine all ingredients.
2. Cook the Soup. Cover the slow cooker and cook the mixture on high for 4 hours, or alternatively on low for 8 hours, allowing flavors to meld and ingredients to cook thoroughly.
3. Add Cheese and Cream Mixture. After 4 hours on high, stir in the shredded cheddar cheese to let it melt evenly through the soup. In a separate bowl, whisk together the heavy cream and all-purpose flour until smooth and free of lumps to create a thickening mixture.
4. Incorporate Thickener and Continue Cooking. Pour the cream and flour mixture into the slow cooker, stirring to combine well with the soup base. Cover again and continue to cook for an additional 30 minutes to thicken and enrich the soup.
5. Serve and Garnish. Once done, ladle the soup into bowls and garnish with freshly chopped green onions. Serve warm with tortilla chips on the side to scoop or crumble into the soup for added crunch and texture.

Notes

• For a spicier soup, leave the seeds in the jalapeño or add additional red pepper flakes.
• You can substitute ground turkey or chicken for a leaner protein option.
• Use gluten-free flour to make this dish gluten-free.
• If preferred, the cheese can be added at the very end instead of cooking in the soup for a gooier texture.
• This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

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