Slow Cooker Nacho Soup
Ingredients
- 1 pound ground beef
- 1 small onion
finely chopped
- 2 cloves garlic
minced
- 1 can black beans
drained and rinsed, 15-ounce
- 1 can diced tomatoes with green chilies
15-ounce
- 1 can corn
drained, 15-ounce
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 jalapeno
sliced, optional
- 1 block cream cheese
softened and cut into cubes, 8-ounce
- 2 cups cheddar cheese
shredded
- to tastesalt and pepper
- 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.
Slow Cooker Nacho Soup
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Based on 30 ratings
Rating Breakdown
About this Recipe
Craving the bold, cheesy flavors of nachos but in a comforting, easy-to-eat bowl? This Slow Cooker Nacho Soup delivers exactly that, transforming all your favorite nacho elements into a hearty, satisfying meal that practically makes itself.
Why This Soup Works
The magic of this recipe lies in its set-it-and-forget-it slow cooker approach, allowing the rich flavors of beef, beans, and spices to meld perfectly over hours. The addition of cream cheese and shredded cheddar at the end creates an incredibly creamy, luxurious texture that truly makes this soup taste like a deconstructed, spoonable plate of nachos. It’s a genius way to enjoy a beloved snack as a full meal.
What to Expect
Prepare for a wonderfully thick and hearty soup brimming with savory ground beef, tender black beans, sweet corn, and the zesty kick of diced tomatoes with green chilies. Each spoonful offers a harmonious blend of creamy richness and a subtle warmth from the taco seasoning, cumin, and smoked paprika. You'll find yourself reaching for another bowl of this deeply flavorful, comforting soup, especially with the optional sliced jalapeño adding a delightful spark. This is the kind of satisfying, stick-to-your-ribs meal that brings comfort to any table, whether it's a busy weeknight or a relaxed weekend.
Customization & Variations
Feel free to make this nacho soup your own! You can easily swap the ground beef for ground turkey or chicken for a lighter version. For an extra vegetable boost, consider adding diced bell peppers or zucchini along with the onion. To adjust the spice level, simply omit the fresh jalapeño for a milder soup, or add a pinch of cayenne pepper with the taco seasoning for more heat. Don't have black beans? Pinto beans would also be a great substitute. You can also experiment with different types of shredded cheese to find your favorite blend.
Serving & Context
This Slow Cooker Nacho Soup is perfect for casual family dinners, game day gatherings, or cozy evenings at home. Serve it hot with a generous spread of your favorite nacho toppings—sour cream, extra shredded cheese, crispy tortilla chips for crunch, fresh avocado or guacamole, diced tomatoes, sliced black olives, green onions, and fresh cilantro are all fantastic choices.