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–+ servings
Slow Cooker Nacho Soup

Creamy Slow Cooker Nacho Soup for Ultimate Cozy Nights

This Slow Cooker Nacho Soup is a creamy and hearty dish perfect for cozy nights and gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Ground Beef Can substitute with ground chicken or turkey
  • 1 medium Yellow Onion Can use shallots for a milder flavor
  • 1 medium Green Bell Pepper Substitute with red or yellow bell pepper if desired
  • 3 cloves Garlic Minced; garlic powder can be used as a substitute
  • 1 medium Jalapeño Omit for milder soup
  • 1 cup Corn Canned or frozen options work well
  • 1 can Black Beans Feel free to use kidney or pinto beans instead
  • 1 can Petite Diced Tomatoes Crushed tomatoes can be used for a smoother texture
  • 2 tablespoons Chili Powder Adjust based on heat preference
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Ground Black Pepper Freshly ground offers the best taste
  • 1/2 teaspoon Red Pepper Flakes Adjust according to spice tolerance
  • 4 cups Chicken or Beef Broth Use vegetable broth for a vegetarian option
For Creaminess
  • 2 cups Cheddar Cheese Shredded
  • 1 cup Heavy Cream Can use milk or coconut cream for dairy-free
  • 1/4 cup All Purpose Flour Cornstarch is a gluten-free alternative
For Garnishing
  • 1/4 cup Green Onions Chopped; can use cilantro as a substitute

Equipment

  • slow cooker
  • Skillet
  • Whisk

Method
 

Cooking Instructions
  1. In a large skillet over medium heat, brown the ground beef until thoroughly cooked, about 6–8 minutes. Drain any excess fat, then add the chopped yellow onion, green bell pepper, and minced garlic. Sauté for an additional 3–4 minutes until the onion is translucent and fragrant.
  2. Transfer the cooked beef and vegetable mixture into a 5–6 quart slow cooker. Add in the jalapeño, corn, black beans, petite diced tomatoes, chili powder, salt, black pepper, red pepper flakes, and broth. Stir everything well until evenly combined.
  3. Cover the slow cooker and set it to cook on high for 4 hours or low for 8 hours.
  4. Once the cooking time is up, remove the lid and stir in the shredded cheddar cheese until it melts. Let it simmer for about 10 minutes uncovered.
  5. In a small bowl, whisk together the flour and heavy cream until smooth. Gently stir this mixture into the soup and cover once more. Cook for an additional 30 minutes on high.
  6. Ladle the creamy Slow Cooker Nacho Soup into bowls. Top with chopped green onions and serve with crispy tortilla chips.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Leftover soup can be stored in an airtight container for up to 5 days in the fridge. Freeze for up to 3 months if well-sealed.

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