Slow Cooker Nacho Soup
Slow Cooker Nacho Soup is a comforting and hearty dish perfect for busy days when you crave bold, cheesy flavors without the hassle. Packed with seasoned ground beef, colorful veggies, beans, and a creamy cheese base, this soup is the ultimate crowd-pleaser.
Its slow-cooked richness and slight kick from jalapeño and spices make it an irresistible favorite. Serve it with tortilla chips for a meal that’s as fun as it is satisfying!
Why You’ll Love This Recipe:
People will love this Slow Cooker Nacho Soup because it combines the rich, cheesy flavors of classic nachos with the comforting warmth of a hearty soup.
It’s incredibly easy to make, thanks to the slow cooker, and perfect for busy days or feeding a crowd.
The blend of seasoned beef, beans, veggies, and a creamy, cheesy broth delivers satisfying, bold flavors in every bite.
Plus, it’s versatile—pair it with tortilla chips, top it with green onions, or customize with your favorite nacho toppings for a dish everyone can enjoy!
Key Ingredients:
Ground Beef: Adds a hearty, savory base to the soup.
Black Beans and Corn: Provide texture, nutrition, and a classic Tex-Mex flavor.
Jalapeño and Chili Powder: Bring a mild kick of heat and spice to enhance the flavors.
Cheddar Cheese and Heavy Cream: Create a rich, creamy, and cheesy broth that ties the soup together.
Chicken or Beef Broth: Serves as the flavorful foundation for the soup.
Slow Cooker Nacho Soup
Ingredients
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
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
Instructions
Assemble the Base
Place the cooked ground beef, chopped onion, green bell pepper, garlic, diced jalapeño, corn, black beans, and diced tomatoes into a 5-6 quart slow cooker. Sprinkle in the chili powder, salt, black pepper, and red pepper flakes. Pour the chicken or beef broth over the mixture and stir everything together gently.
Cook Gently
Secure the lid and let it cook on high for 4 hours or on low for 8 hours.
Incorporate Cheese and Cream
When the cooking time is finished, add the shredded cheddar cheese to the soup and stir. In a small bowl, mix the heavy cream and flour until the mixture is smooth and lump-free. Gradually stir this mixture into the slow cooker.
Complete the Cooking Process
Replace the lid and cook on high for an additional 30 minutes to allow the soup to thicken to the desired consistency.
Serve and Enjoy
Ladle the soup into bowls and top with chopped green onions for a fresh finish. Serve with crunchy tortilla chips on the side for a delicious pairing.
Notes:
Adjust the Spice Level: If you prefer a milder soup, reduce or omit the jalapeño and red pepper flakes. For extra heat, leave the jalapeño seeds in or add a dash of hot sauce.
Cheese Options: While cheddar cheese is classic, you can substitute with pepper jack or a Mexican cheese blend for a twist in flavor.
Thickening the Soup: If the soup doesn’t reach your desired consistency after adding the heavy cream and flour mixture, let it cook uncovered for an additional 10-15 minutes to thicken further.
Toppings Matter: Enhance the soup by adding toppings like sour cream, crushed tortilla chips, diced avocado, or a squeeze of lime juice for a burst of freshness.
Make It Vegetarian: Swap out the ground beef for plant-based crumbles or omit it altogether, and use vegetable broth instead of chicken or beef broth.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 430 kcal | Protein: 21 g | Carbohydrates: 23 g | Fiber: 5 g | Sugars: 4 g | Fat: 28 g | Saturated Fat: 14 g | Cholesterol: 85 mg | Sodium: 1080 mg | Potassium: 580 mg
Frequently Asked Questions:
Can I use ground turkey or chicken instead of ground beef?
Yes, ground turkey or chicken can be used as a leaner alternative to ground beef.
It will slightly alter the flavor but still provide a delicious and hearty soup.
How can I make this recipe spicier?
To increase the heat, add extra diced jalapeños, red pepper flakes, or even a dash of hot sauce.
You can also include a spicier variety of chili powder or diced green chilies.
Can I make this soup vegetarian?
Absolutely! Replace the ground beef with additional beans (such as pinto or kidney beans) or plant-based protein crumbles.
Use vegetable broth instead of chicken or beef broth.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat in a pot over medium heat or in the microwave until warmed through.
Add a splash of broth or cream if the soup thickens too much during storage.
Can I freeze this soup?
Yes, this soup freezes well! Allow it to cool completely, then store it in freezer-safe containers for up to 3 months.
When ready to serve, thaw in the refrigerator overnight and reheat as needed.
Note that the cream may separate slightly, but stirring during reheating will help blend it back.
Do I need to cook the ground beef before adding it to the slow cooker?
Yes, cooking the ground beef beforehand is important to remove excess fat and ensure the meat is fully cooked.
It also helps to develop its flavor before combining it with the other ingredients in the slow cooker.
Can I add the cheese and cream at the beginning of cooking?
No, it’s best to add the cheese and cream toward the end of the cooking process.
Adding them too early can cause the cheese to curdle or the cream to separate, which might affect the texture and taste of the soup.
Can I skip the flour, or is it essential for thickening?
You can skip the flour if you prefer a thinner soup.
However, if you want a thicker consistency and don’t want to use flour, you can blend a portion of the soup and stir it back in or add cornstarch mixed with a little water as an alternative.
Do I need to drain the canned ingredients (corn, beans, tomatoes)?
Yes, draining the canned ingredients like corn, beans, and tomatoes helps control the overall liquid in the soup and prevents it from becoming too watery.
Rinsing the beans can also reduce the sodium content.
Can I use pre-shredded cheese instead of freshly shredded cheese?
Pre-shredded cheese can be used, but freshly shredded cheese is recommended for the best melting consistency.
Pre-shredded cheese often contains anti-caking agents, which can result in a grainier texture when melted.