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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.

Ingredients

Scale

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.

Keywords: slow cooker nacho soup, nacho soup recipe, slow cooker soup, cheesy soup, ground beef soup, comfort food, slow cooker recipes

Find it online: https://delishfamilyrecipe.com/slow-cooker-nacho-soup-recipe/