Slow Cooker Nacho Soup
No Comments Dec 05, 2023
Updated Jun 05, 2024
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If you love eating nachos, then you’ll enjoy this delicious Slow Cooker Nacho Soup recipe. Made with all the deliciousness of regular nachos, flavors from ground beef, Rotel, black beans, corn, and taco seasoning are cooked in a crock pot until perfection.
This comforting soup would go great on a nacho bar or alongside Pot Roast Nachos, or Loaded Nacho Dip.
Table of Contents
Why this recipe works
When it comes to making a delicious soup, it should have all the flavors, be an optimal comfort food, and be an easy weeknight meal everyone enjoys. This is a top soup that has all of those things, in addition to a quick prep time and moderate cooking time.
This soup recipe is also super versatile, meaning you can switch up the meat and add all of your favorite nacho toppings. Whether you’re looking for a delicious soup recipe for the weekend, a potluck, or for game day, I have no doubts that everyone will love this one! If you love nachos, also try our Crockpot Rotel Dip.
Recipe Ingredients
- Ground Beef: I suggest using a lean beef for this recipe, but you can choose whatever fat content you prefer. Be sure to drain the fat before adding it to the slow cooker.
- Vegetables: You’ll need a small yellow onion (diced), red pepper that has been seeded and dice, sliced jalapenos, frozen corn, and a can of Rotel tomatoes.
- Seasonings: Fresh garlic cloves (minced), chili powder, cayenne pepper, salt, and black pepper.
- Black Beans: Keep it simple and use a can of black beans, draining and rinsing them before adding them with the remaining ingredients. If you have leftover slow cooker black beans, you can use those!
- Stock: Use your choice of chicken stock or beef stock to help create the soup base. Use leftover Slow Cooker Chicken Stock if you have any in your freezer!
- Roux: Heavy cream and all purpose flour are combined and added toward the end of cooking time.
- Cheese: Shredded cheese (I prefer cheddar cheese) is added at the end of cooking time.
Step-by-Step Directions
Step One – Add cooked and drained ground beef to the slow cooker pot. Then add onion, diced bell pepper, add garlic, sliced jalapenos, corn, black beans, Rotel, chili powder, cayenne pepper, salt, and black pepper.
Step Two – Pour in stock and stir to combine. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.
Step Three – 5 Minutes before the cooking time has ended, whisk together the heavy cream and flour in a small bowl.
Step Four – Stir the heavy cream mixture into the soup.
Step Five – Sprinkle the shredded cheese into the soup.
Step Six – Allow the soup to cook, covered for another 30 minutes to thicken. Serve with side and garnishes of your choice. Enjoy!
How to Serve Nacho Soup
- Serve this soup warm alongside nacho chips, tortilla chips, tortilla strips, scoops, white rice, or cauliflower rice.
- For toppings, consider diced tomatoes, sour cream, Mexican blend cheese, fresh cilantro, diced avocado, green chilies, hot sauce, green onions, or different types of grated cheese.
- This soup can also be used for loaded nachos, baked potato toppings, or a great recipe to serve as is.
Recipe FAQs
Yes! You can cook chicken breasts and then add shredded chicken to the soup. Rotisserie chicken also works well and even easier because it’s already cooked chicken.
Yes. Chicken broth, beef broth, and vegetable broth will not change the taste of the soup or the soup form. Add chicken broth like you would the stock.
You can add fire roasted tomatoes, pinto beans, kidney beans, green pepper, and add tomato paste to the soup base.
Pour any remaining soup into an airtight container and store in the fridge for up to 4 days. Bring to a simmer on the stove top over medium heat until warmed throughout.
If you prefer a spicier soup, you can increase the amount of cayenne pepper or add additional jalapenos to your taste.
More Slow Cooker Soup Recipes
- Slow Cooker Creamy Taco Soup
- Slow Cooker Busy Day Soup
- Slow Cooker Taco Soup
- Slow Cooker Taco 15 Bean Soup
- Slow Cooker Chicken Fajita Soup
- Slow Cooker Taco Potato Casserole
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Slow Cooker Nacho Soup
Equipment
Ingredients
- 1 lb. ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, seeded and diced
- 3 garlic cloves, minced
- 2 jalapenos, Sliced
- 10 oz. bag frozen corn
- 15 oz. black beans, drained and rinsed
- 10 oz. Rotel Tomatoes
- 1 Tbsp. chili powder
- ¼ tsp. cayenne pepper
- 1 tsp. Salt
- ½ tsp. black pepper
- 3 ½ cups chicken stock, or beef stock
- 1 cup heavy cream
- 4 Tbsp. all purpose flour
- 2 cups shredded cheddar cheese
Instructions
- Heat a 10” or larger non-stick skillet over medium high heat. Add the ground beef and brown until no longer pink. Drain and add to a 5-6 quart slow cooker.
- To the slow cooker, add the diced onions, diced bell pepper, minced garlic, sliced jalapenos, corn, black beans, Rotel, chili powder, cayenne pepper, salt, black pepper, and stock. Stir to combine.
- Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.
- 5 Minutes before the cooking time has ended, whisk together the heavy cream and flour in a small bowl. Stir the heavy cream mixture into the soup.
- Stir in the shredded cheese to the soup until melted and allow the soup to cook, covered for another 30 minutes to thicken.
- Serve the soup with a side tortilla chips and garnish the soup with sliced green onion and sliced jalapenos. Enjoy!
Sarah’s Notes
- This slow cooker nacho soup can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, you can warm it up on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, you can microwave in short intervals, stirring occasionally, until warmed.
- Feel free to customize this recipe by adding your favorite toppings such as sour cream, diced avocado, or cilantro.
- If you prefer a spicier soup, you can increase the amount of cayenne pepper or add additional jalapenos to your taste.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
