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–+ servings
Slow Cooker Nacho Soup

Slow Cooker Nacho Soup: Cozy Comfort in Every Bite

Experience the delightful flavors of Slow Cooker Nacho Soup, a hearty and comforting dish perfect for gatherings.
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Prep Time 15 minutes
Cook Time 4 hours
Additional Cooking Time 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Beef Swap for ground turkey for a lighter option.
  • 1 medium Yellow Onion Shallots can substitute if needed.
  • 1 Green Bell Pepper Can be replaced with any colorful bell pepper or omitted.
  • 2 cloves Garlic Fresh is best, but garlic powder can work too.
  • 1 medium Jalapeño Adjust according to your heat preference or omit.
  • 1 cup Corn Canned or frozen corn can be used.
  • 1 can Black Beans Substitute with pinto or kidney beans if desired.
  • 1 can Petite Diced Tomatoes Crushed tomatoes can be used for a smoother consistency.
For Seasoning
  • 2 tbsp Chili Powder Adjust to your taste preference.
  • 1 tsp Salt Season according to your liking.
  • 1 tsp Pepper Essential for flavor enhancement.
  • 1 tsp Red Pepper Flakes Reduce or omit for less heat.
For the Creaminess
  • 4 cups Chicken or Beef Broth Vegetable broth works for a vegetarian version.
  • 2 cups Cheddar Cheese Use a dairy-free cheese for a vegan alternative.
  • 1 cup Heavy Cream Opt for half-and-half for a lighter touch.
  • 2 tbsp All-Purpose Flour Cornstarch can be used for gluten-free needs.
For Garnish
  • 2 tbsp Green Onions Chives can substitute if desired.

Equipment

  • 5-6 quart slow cooker

Method
 

Step-by-Step Instructions
  1. In your 5-6 quart slow cooker, combine the cooked ground beef with diced yellow onion, green bell pepper, minced garlic, and chopped jalapeño. Add in corn, black beans, petite diced tomatoes, chili powder, salt, pepper, red pepper flakes, and your choice of chicken or beef broth. Stir gently to mix everything together, ensuring each ingredient is evenly distributed.
  2. Cover the slow cooker with its lid and set it to cook on high for 4 hours or on low for 8 hours. During this time, the flavors will meld beautifully while the ingredients soften.
  3. Once the cooking time is up, remove the lid and stir in the shredded cheddar cheese. Allow it to melt and blend into the soup for about 5 minutes.
  4. In a small bowl, whisk together heavy cream and all-purpose flour until smooth. Slowly pour this mixture into the slow cooker while stirring to incorporate it thoroughly.
  5. Cover the slow cooker again and let it cook for an additional 30 minutes until the soup thickens further and melds the flavors.
  6. Serve warm in bowls, garnished with finely chopped green onions and accompanied with crispy tortilla chips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 5 days or freeze for longer storage.

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