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–+ servings
Slow Cooker Nacho Soup

Cozy Up with Slow Cooker Nacho Soup: Comfort in Every Spoon!

Experience the rich flavors of Slow Cooker Nacho Soup – a comforting dish that's customizable for any palate.
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Prep Time 15 minutes
Cook Time 4 hours
Thickening Time 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 pound Ground Beef Substitute with turkey for a leaner option.
  • 1 Yellow Onion Can be replaced with shallots for a milder flavor.
  • 1 Green Bell Pepper Substitute with red or orange bell pepper.
  • 2 cloves Garlic Fresh is preferred, but garlic powder can be a backup.
  • 1 Jalapeño Omit for a milder soup, or replace with poblano.
  • 1 cup Canned Corn Frozen corn is an excellent substitute.
  • 1 can Black Beans Drain before adding.
  • 1 can Petite Diced Tomatoes Substitute with fresh diced tomatoes in season.
  • 2 tablespoons Chili Powder Adjust quantity for spice preference.
  • Salt & Ground Black Pepper Adjust to taste.
  • Red Pepper Flakes Omit for milder flavor.
  • 4 cups Chicken or Beef Broth Use vegetable broth for vegetarian.
For Creaminess
  • 2 cups Cheddar Cheese Substitute with Monterrey Jack or dairy-free cheese.
  • 1 cup Heavy Cream Substitute with half-and-half or coconut cream.
  • 2 tablespoons All-Purpose Flour Replace with cornstarch for gluten-free.
For Garnish
  • 1 Chopped Green Onions Can swap with cilantro.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. In a 5-6 quart slow cooker, combine cooked ground beef, chopped yellow onion, diced green bell pepper, minced garlic, and chopped jalapeño.
  2. Add canned corn, black beans, petite diced tomatoes, chili powder, salt, black pepper, and red pepper flakes.
  3. Pour in chicken or beef broth and stir everything together.
  4. Cover and cook on high for 4 hours or low for 8 hours.
  5. After cooking, incorporate shredded cheddar cheese.
  6. Whisk together heavy cream and all-purpose flour, then stir into the soup.
  7. Cover and cook on high for an additional 30 minutes.
  8. Ladle the soup into bowls, garnishing each with chopped green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 700IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

For extra creaminess, let the soup simmer longer after adding the cream and flour mixture. Adjust jalapeño amount for spice tolerance.

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