Slow Cooker Nacho Soup Recipe
This Slow Cooker Nacho Soup is a hearty and flavorful dish that’s perfect for cozy nights in. Packed with ground beef, beans, veggies, and cheese, it’s a satisfying meal the whole family will love.
- Author: nova
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Total Time: 4 hours 30 minutes to 8 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Base:
- 1 lb ground beef, cooked and drained
- 1 cup yellow onion, chopped
- 1 cup green bell pepper, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 15 oz canned corn, drained
- 15 oz black beans, drained and rinsed
- 15 oz petite diced tomatoes, drained
- 1 ½ tsp chili powder
- 1 ½ tsp salt
- 1 tsp ground black pepper
- 1/8 tsp red pepper flakes
Additions:
- 3 ½ cups chicken or beef broth
- 8 oz cheddar cheese, shredded
- 1 cup heavy cream
- 3–4 tbsp all-purpose flour
- Chopped green onions for garnish
- Prepare the Base: In a 5-6 quart slow cooker, combine cooked ground beef, onion, bell pepper, garlic, jalapeño, corn, black beans, tomatoes, chili powder, salt, black pepper, and red pepper flakes. Pour in the chicken or beef broth and stir gently to mix.
- Cook: Cover and cook on high for 4 hours or low for 8 hours.
- Add Cheese and Cream: Once the cooking time is up, stir in the shredded cheddar cheese. In a small bowl, whisk together the heavy cream and flour until smooth. Pour the mixture into the slow cooker and stir to combine.
- Finish Cooking: Cover and cook for an additional 30 minutes on high to allow the soup to thicken.
- Serve: Serve warm, garnished with chopped green onions. Pair with tortilla chips for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 6g
- Sodium: 1278mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 31g
- Cholesterol: 112mg
Keywords: Slow Cooker Nacho Soup, Nacho Soup, Slow Cooker Soup, Mexican Soup, Beef and Cheese Soup