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–+ servings
Slow Cooker Nacho Soup

Slow Cooker Nacho Soup: Your Cozy, Cheesy Go-To Meal

This Slow Cooker Nacho Soup is a comforting blend of cheesy goodness and vibrant flavors, perfect for any busy night.
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Prep Time 15 minutes
Cook Time 4 hours
Thickening Time 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Beef Can substitute with turkey or plant-based option.
  • 1 large Yellow Onion Can be swapped with shallots.
  • 1 medium Green Bell Pepper Alternatives: red or yellow peppers.
  • 2 cloves Garlic Fresh garlic is best.
  • 1 medium Jalapeño Adjust quantity for spice level.
  • 1 can Canned Corn Frozen corn can be used.
  • 1 can Black Beans Consider other beans as substitutes.
  • 1 can Petite Diced Tomatoes Fresh tomatoes can be used.
For the Seasoning
  • 2 tbsp Chili Powder Adjust to taste.
  • 1 tsp Salt Adjust based on dietary needs.
  • 1 tsp Ground Black Pepper Freshly ground is recommended.
  • 1 tsp Red Pepper Flakes Omit for a milder soup.
For the Creamy Finish
  • 4 cups Chicken or Beef Broth Use vegetable broth for vegetarian version.
  • 2 cups Cheddar Cheese Substitute with Monterey Jack or dairy-free option.
  • 1 cup Heavy Cream Can replace with half-and-half or coconut milk.
  • 2 tbsp All-Purpose Flour Cornstarch can be gluten-free substitute.
  • 2 tbsp Chopped Green Onions Optional garnish; can substitute with cilantro.

Equipment

  • slow cooker

Method
 

Cooking Steps
  1. In your slow cooker, combine the cooked ground beef, chopped yellow onion, diced green bell pepper, minced garlic, and sliced jalapeño. Add in the canned corn, drained black beans, petite diced tomatoes, chili powder, salt, ground black pepper, and red pepper flakes. Pour in the chicken or beef broth, then stir well to ensure everything is evenly mixed.
  2. Cover the slow cooker and set it to cook on high for 4 hours or low for 8 hours.
  3. After cooking, stir in the shredded cheddar cheese until it melts into the warm mixture.
  4. In a separate bowl, combine heavy cream and flour, mixing until smooth. Pour this mixture into the slow cooker and stir thoroughly.
  5. Cover the slow cooker again and continue to cook on high for an additional 30 minutes.
  6. Once thickened, ladle the soup into bowls and garnish with chopped green onions.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 7gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 15mg

Notes

For best flavor, use fresh ingredients. Leftovers can be stored in an airtight container for up to 4 days in the fridge or frozen for 3 months.

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