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–+ servings
Slow Cooker Nacho Soup

Cozy Up with Slow Cooker Nacho Soup: Cheesy Comfort Awaits

Enjoy a warm bowl of Slow Cooker Nacho Soup, a creamy Tex-Mex comfort dish that brings family together.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: Tex-Mex
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Beef Consider turkey or plant-based mince for a lighter option.
  • 1 medium Yellow Onion Shallots can be used as a substitute.
  • 1 medium Green Bell Pepper Any color bell pepper or diced celery works.
  • 2 cloves Garlic Garlic powder can be a quick alternative.
  • 1 medium Jalapeño Adjust according to spice preference.
  • 1 can Canned Corn Frozen corn can be used instead.
  • 1 can Black Beans Substitute with kidney beans or chickpeas if desired.
  • 1 can Petite Diced Tomatoes Crushed tomatoes also work.
  • 2 tbsp Chili Powder Cayenne pepper can replace it for a kick.
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 1 tsp Red Pepper Flakes Omit for less heat.
  • 4 cups Chicken or Beef Broth Use vegetable broth for a vegetarian option.
For Creaminess and Thickening
  • 2 cups Cheddar Cheese Feel free to use any melting cheese.
  • 1 cup Heavy Cream Substitute with milk or non-dairy cream for a lighter version.
  • 1 tbsp All-Purpose Flour Cornstarch offers a gluten-free alternative.
For Garnish
  • 1/4 cup Chopped Green Onions

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. In a slow cooker, combine the ground beef, chopped yellow onion, diced green bell pepper, minced garlic, and chopped jalapeño. Add in the canned corn, black beans, petite diced tomatoes, chili powder, salt, ground black pepper, and red pepper flakes. Pour in the chicken or beef broth and stir thoroughly to combine all the ingredients.
  2. Cover the slow cooker and set it to cook on high for 4 hours or low for 8 hours. Check the soup at the halfway point to stir and monitor the consistency.
  3. Once cooking time is complete, stir in the shredded cheddar cheese until melted and creamy. Whisk heavy cream and all-purpose flour together in a bowl, then gradually stir into the soup.
  4. Cover again and cook on high for an additional 30 minutes until the soup thickens nicely.
  5. Stir the soup and ladle into bowls. Garnish with fresh chopped green onions and serve warm, possibly alongside crispy tortilla chips.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 1500IUVitamin C: 50mgCalcium: 200mgIron: 3mg

Notes

Use high-quality ground beef or a lean substitute for enhanced flavor and texture. Adjust spice levels according to preference, and don't skip the cheese for creaminess.

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