Slow Cooker Nacho Soup
If you love nachos, you'll flip for this easy slow cooker nacho soup! It's loaded with beef, beans, tomatoes, corn, cheese, and all the toppings you love!
Ingredients
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 (15-ounce) can corn, drained
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 jalapeno, sliced (optional)
- 1 (8-ounce) block cream cheese, softened and cut into cubes
- 2 cups cheddar cheese, shredded
- salt and pepper, to taste
- sour cream
- extra shredded cheese
- tortilla chips (for crunch)
- sliced avocado or guacamole
- diced tomatoes
- sliced black olives
- green onions
- fresh cilantro
Directions
- 1
In a skillet over medium heat, cook the ground beef until browned and fully cooked. Break it up into crumbles as it cooks. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent. (About 3-4 minutes.) Drain any excess fat.
- 2
Transfer the cooked meat, onion, and garlic mixture to the slow cooker. Add the black beans, diced tomatoes with green chilies, corn, chicken broth, taco seasoning, cumin, smoked paprika, and jalapeño (if using).
- 3
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- 4
About 30 minutes before serving, stir in the cubed cream cheese and shredded cheddar. Mix well until fully melted and incorporated into the soup. Taste and adjust the seasonings with salt and pepper as needed.
- 5
Ladle the soup into bowls and top with desired toppings. Serve warm and enjoy the hearty, cheesy, nacho-flavored goodness.