Slow Cooker Nacho Soup

Slow Cooker Nacho Soup is a delightful dish perfect for chilly evenings, game days, or when you’re in the mood for some hearty comfort food. Imagine a warm, cheesy soup filled with savory ingredients that come together in a slow cooker, creating a cozy atmosphere in your home. This soup not only fills your belly but also tantalizes your taste buds, striking a perfect balance between spicy and savory flavors.

Reasons to Love Slow Cooker Nacho Soup

This Slow Cooker Nacho Soup will quickly become a favorite for a variety of reasons:

• Effortless Preparation: With minimal prep time, you can set it and forget it, letting the slow cooker do all the work.
• Cheesy Goodness: The melted cheddar cheese adds a rich creaminess that makes every spoonful a joy.
• Versatile Ingredients: With options for adding various toppings and sides, this soup can be customized to suit any palate.
• Comforting and Satisfying: It’s the kind of dish that wraps you in warmth and makes you feel at home.

Gather These Ingredients

To make a delicious batch of Slow Cooker Nacho Soup, you’ll need to gather the following ingredients, which work together to create a flavorful dish:

• 1 lb ground beef (cooked and drained of fat)
• 1 cup yellow onion (chopped)
• 1 cup green bell pepper (chopped)
• 3 cloves garlic (minced)
• 1 jalapeño (seeds removed and diced)
• 15 oz corn (drained)
• 15 oz black beans (drained and rinsed well)
• 15 oz petite diced tomatoes (drained)
• 1 ½ tsp chili powder
• 1 ½ tsp salt
• 1 tsp ground black pepper
• 1/8 tsp red pepper flakes
• 3 ½ cups chicken or beef broth
• 8 oz cheddar cheese (shredded)
• 1 cup heavy cream
• 3-4 tbsp all-purpose flour*
• Green onions (chopped for topping)

This combination of fresh vegetables and hearty beans, mixed with spices, creates a wonderful base for the soup.

How to Cook Slow Cooker Nacho Soup

Follow these easy steps to bring together your Slow Cooker Nacho Soup:

1. In a 5-6 quart slow cooker, add the cooked ground beef along with the yellow onion, green bell pepper, garlic, jalapeño, black beans, corn, and diced tomatoes.
2. Sprinkle in the chili powder, salt, ground black pepper, and red pepper flakes. Pour in the chicken or beef broth and stir gently to combine all the ingredients thoroughly.
3. Cover the slow cooker and set it to cook on high for 4 hours or on low for 8 hours.
4. When the cooking time is almost up, stir in the shredded cheddar cheese, allowing it to melt beautifully into the soup.
5. In a separate bowl, whisk together the flour and heavy cream until smooth, then pour this mixture into the slow cooker. Stir to combine once more and cover, cooking for an additional 30 minutes.
6. Serve the soup warm, garnished with chopped green onions and, if desired, accompanied by tortilla chips for added crunch.

Prep ~15 minutes, Cook ~4-8 hours, Total ~4-8 hours 15 minutes, Servings ~6, Kcal ~450 (approx).

Make-Ahead and Prep Tips

You can prepare several aspects of your Slow Cooker Nacho Soup in advance. Chop the vegetables and measure out the spices the night before. Store them in airtight containers in the refrigerator. You can also cook the ground beef ahead of time and keep it in the fridge until you’re ready to combine everything in the slow cooker. This way, on the day you plan to serve it, you can assemble everything quickly.

How to Store Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you’d like to extend its shelf life, consider freezing it. Use freezer-safe containers or bags, ensuring to remove as much air as possible. The soup can be stored in the freezer for up to 3 months. To reheat, thaw it in the refrigerator overnight and then warm it gently on the stove over low heat, stirring occasionally until heated through. The freshness cue for this soup is the creamy texture and the vibrant color of the ingredients, which you want to maintain.

What Goes Well with Slow Cooker Nacho Soup

Add a little flair to your meal with these serving ideas:

• Crunchy tortilla chips for dipping
• A fresh garden salad for contrast
• Sliced avocado or guacamole for creaminess
• Sour cream as a cool topping
• Shredded lettuce or diced tomatoes for freshness

Variations and Swaps

Feel free to make this Slow Cooker Nacho Soup your own with these ideas:

• Vegetarian Option: Substitute the ground beef with a plant-based meat alternative or additional beans like kidney or pinto beans.
• Cheese Variations: Experiment with different types of cheese, such as pepper jack for a spicy kick or Monterey Jack for a milder flavor.
• Add Spices: Incorporate spices like cumin or smoked paprika to introduce deeper flavor layers.
• Vegetable Boost: Throw in some chopped spinach or kale for an extra nutritional boost.
• Creaminess Control: If you prefer a lighter soup, reduce the amount of heavy cream and increase the broth ratio.

Cook’s Notes and Secrets

Here are some pro tips to ensure your soup turns out perfectly every time:

• Make sure to drain the beans and corn thoroughly to avoid excess liquid in the soup.
• Stir the soup occasionally during cooking to ensure even heat distribution.
• Monitor the temperature of the slow cooker to avoid boiling the soup too rapidly.
• For richer flavors, let the soup cool slightly and refrigerate overnight to let the flavors meld, then reheat.

Slow Cooker Nacho Soup FAQs

• Can I use frozen vegetables?
  Yes, frozen vegetables can be used; just add them directly to the slow cooker without thawing first.

• Is this soup spicy?
  The spice level can be adjusted; omit the jalapeño or reduce the amount of red pepper flakes for a milder soup.

• Can I use a different type of cheese?
  Absolutely! Feel free to substitute cheddar with any cheese of your choice, such as pepper jack for extra heat.

• What if I don’t have a slow cooker?
  You can make this soup on the stovetop. Just simmer all ingredients in a large pot over medium heat until everything is tender.

• Is this soup gluten-free?
  To make it gluten-free, use a gluten-free all-purpose flour substitute in the soup.

Final Thoughts

Slow Cooker Nacho Soup is an irresistible blend of culinary comfort and ease, making it a go-to dish for any occasion. With its rich flavors and simple preparation, you’ll be invited back to this recipe time and time again. Gather the ingredients and let the slow cooker do the magic, creating a warm bowl of goodness that brings joy to your table. Enjoy the cozy bliss that is this delightful soup, and consider pairing it with options like a chicken tortilla soup for a complete meal experience or exploring more recipes such as a chicken burrito bowl for another comforting dish.

Slow Cooker Nacho Soup

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• Author: stessy-rose
• Total Time: 240-480 minutes 15 minutes
• Yield: 6 servings 1x
• Diet: None

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Description

A delightful, cheesy soup perfect for chilly evenings, filled with savory ingredients that come together effortlessly in a slow cooker.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef (cooked and drained of fat)
• 1 cup yellow onion (chopped)
• 1 cup green bell pepper (chopped)
• 3 cloves garlic (minced)
• 1 jalapeño (seeds removed and diced)
• 15 oz corn (drained)
• 15 oz black beans (drained and rinsed well)
• 15 oz petite diced tomatoes (drained)
• 1 ½ tsp chili powder
• 1 ½ tsp salt
• 1 tsp ground black pepper
• 1/8 tsp red pepper flakes
• 3 ½ cups chicken or beef broth
• 8 oz cheddar cheese (shredded)
• 1 cup heavy cream
• 3–4 tbsp all-purpose flour*
• Green onions (chopped for topping)

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Instructions

1. Add the cooked ground beef along with the yellow onion, green bell pepper, garlic, jalapeño, black beans, corn, and diced tomatoes to a 5-6 quart slow cooker.
2. Sprinkle in the chili powder, salt, ground black pepper, and red pepper flakes. Pour in the chicken or beef broth and stir gently to combine.
3. Cover the slow cooker and set it to cook on high for 240 minutes or on low for 480 minutes.
4. When the cooking time is almost up, stir in the shredded cheddar cheese until melted.
5. In a separate bowl, whisk together the flour and heavy cream until smooth, then pour into the slow cooker. Stir to combine once more and cover, cooking for an additional 30 minutes.
6. Serve garnished with chopped green onions.

Notes

You can prepare vegetables and spices the night before. Store in airtight containers in the fridge.

• Prep Time: 15 minutes
• Cook Time: 240-480 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 25g
• Cholesterol: 70mg

Keywords: nacho soup, slow cooker soup, comfort food, cheesy soup