Go Back
–+ servings
Slow Cooker Nacho Soup

Slow Cooker Nacho Soup – Your Ultimate Comfort Food Fix

Slow Cooker Nacho Soup is the perfect cheesy comfort food for cozy gatherings and busy days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Thickening Time 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Tex-Mex
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Ground Beef Substitution: Ground turkey or chicken for a leaner option.
  • 1 Yellow Onion Substitution: Shallots or leeks for a milder taste.
  • 1 Green Bell Pepper Substitution: Any bell pepper color or poblano for a spicier kick.
  • 3 Garlic Cloves Use garlic powder in a pinch (1/8 tsp per clove).
  • 1 Jalapeño Omit for milder soup.
  • 1 can Canned Corn Substitution: Frozen corn can be used directly.
  • 1 can Black Beans Substitute with pinto beans if desired.
  • 1 can Petite Diced Tomatoes Use fresh tomatoes if preferred, diced.
  • 1 tablespoon Chili Powder Adjust quantity for spice level.
  • 1 teaspoon Salt Use Kosher salt as a substitute.
  • 1 teaspoon Ground Black Pepper
  • ½ teaspoon Red Pepper Flakes Optional based on spice preference.
  • 4 cups Chicken or Beef Broth Vegetable broth for a vegetarian option.
For the Creaminess
  • 2 cups Shredded Cheddar Cheese Substitute with Monterey Jack or non-dairy cheese.
  • 1 cup Heavy Cream Substitution: half-and-half or coconut cream.
  • ¼ cup All-Purpose Flour For gluten-free, use cornstarch.
For the Garnish
  • ¼ cup Chopped Green Onions For garnish.

Equipment

  • 5-6 quart slow cooker

Method
 

Preparation Steps
  1. In a 5-6 quart slow cooker, combine the ground beef, onion, bell pepper, garlic, and jalapeño. Add the corn, black beans, and diced tomatoes. Sprinkle in chili powder, salt, black pepper, and red pepper flakes. Pour in the broth and stir well.
  2. Cover the slow cooker and set to cook on high for 4 hours or low for 8 hours, checking occasionally to ensure it doesn't overcook.
  3. After cooking, stir in shredded cheddar cheese until melted. Whisk together heavy cream and flour until smooth, then mix into the soup.
  4. Cover again and cook for an additional 30 minutes on high to thicken.
  5. Ladle the soup into bowls and garnish with chopped green onions. Serve warm with favorite toppings.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 20gProtein: 18gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

This soup is freezer-friendly, store leftovers for a quick meal during busy weeks.

Tried this recipe?

Let us know how it was!