Flavor packed slow cooker cheesy beef nacho soup! Enjoy the taste of nachos in a comforting soup, perfect for any night of the week!

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I was on such a roll reading over the summer. Literally book after book. I’d finish one and immediately pick up another to start. For whatever reason, even though I have the mornings completely to myself now, I haven’t found myself reading to the same degree. I feel like I need to dedicate a day or certain hour or two of the day to just sit down and read. Do you ever do that… schedule a time to read or do anything else in particular, just to set aside “me (you)” time?

Another ‘over the summer’ tale… we have wetlands on our property but by July, every year, they dry up. This causes the frogs to venture into the pool. We would eject them daily… scooping them up and transferring them elsewhere. Of course, they always returned, but it gave us a frog free pool to swim in. Now, a massive softball sized bullfrog has taken up residency. I mean, this thing is seriously enormous. It’s probably the largest frog I’ve ever seen. Good thing swimming season is long gone, it’s going to be a nightmare to get that one out of the pool!

This soup is ridiculously good. I’m not exaggerating in the slightest! I had high hopes for this soup and it met all of my expectations.

Enjoy the flavors of nachos in an easy and comforting soup! It tastes just like you’re eating nachos, but in soup form! So insanely good. I can’t get enough of it and neither can one of my kids. She’s obsessed. When it’s gone, I’m positive she’ll be asking me to make another batch.

Easy cheesy slow cooker nacho soup, packed full of beef and veggies. A perfect weeknight meal!

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Slow Cooker Nacho Soup

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 8 plus
Flavor packed slow cooker cheesy beef nacho soup! Enjoy the taste of nachos in a comforting soup, perfect for any night of the week!


  • 1 lb ground beef, cooked and drained of fat
  • 1 C  yellow onion, chopped
  • 1 C 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 tomatotes, drained
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1/8 tsp red pepper flakes
  • 3 1/2 C chicken or beef broth
  • 8 oz cheddar cheese, shredded
  • 1 C heavy cream
  • 3-4 Tb all purpose flour*
  • Green onions, chopped for topping


  • To the bowl of a 5-6 quart slow cooker, add cooked beef, vegetables, beans, seasonings and broth. Stir gently to combine. Cover and cook on high for 4 hours or on low for 8 hours. 
  • When 4 hours is up, stir in shredded cheese. Whisk together flour and heavy cream until smooth. Pour into slow cooker, stir to combine. Cover and continue cooking for an additional 30 minutes. 
  • Serve warm with chopped green onions and tortilla chips. 


Recipe serves roughly 8-12.
*Ground chicken or turkey may be substituted for beef.
*Gluten free option: 1 1/2 - 2Tb cornstarch may be substituted for flour.
An original recipe from Baked by Rachel


Calories: 490kcal, Carbohydrates: 27g, Protein: 24g, Fat: 33g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 707mg, Potassium: 560mg, Fiber: 6g, Sugar: 4g, Vitamin A: 1087IU, Vitamin C: 19mg, Calcium: 253mg, Iron: 3mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Soup
Cuisine: American
Keywords: Slow cooker, Soup