Slow Cooker Nacho Soup
ShareFlavor packed slow cooker cheesy beef nacho soup! Enjoy the taste of nachos in a comforting soup, perfect for any night of the week!
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!
Slow Cooker Nacho Soup
Ingredients
- 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
Instructions
- 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.
Notes
Items used in this recipe:
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Have you tried to freeze this soup? I’m making it tomorrow. It sounds delicious. Thanks.
I haven’t personally but it should be okay.
Can i put raw chicken in crockpot instead of ground beef?
Absolutely! Enjoy the soup! :)
Can I use half and half in place of the heavy cream?
You can but keep in mind that the flavor may be slightly different and may not be as thick, when substituting. Enjoy! :)
I made this today. Forgot the garlic, and used a cup of frozen peppers and onions (I chopped them) instead of a cup each. It was absolutely delicious! This will be on the regular meal list!! Thanks!
So glad you enjoyed it!
this is some amazing soup! Seaver w hot sandwiches is so good
So glad you enjoyed it, Kristy!
I just made this and it is Ahhhhhmazing! It’s a keeper recipe for sure!
So glad you enjoyed it! :)
This was pretty good, although I needed to add a few things to give it some flavor depth. I gave it a few dashes of worchestershire, a big pinch of sugar for balance, and I cooked the spices with the burger to give that some flavor. I added cumin and chipotle chili, as well as more salt and pepper. In the end it was really good.
So glad to hear you enjoyed it, Nikita!
Most amazing soup I’ve ever had!
I’m going to divide this into 3 since that’s all we need in my house at a time, and make “dump bags’ for the rest, so would the cooking time be less if only cooking a third at a time?
So glad everyone enjoyed it, Amy! Thank you for sharing. As far as cooking time goes for a reduced batch, the key is to make sure the vegetables are tender and the chicken is fully cooked through. I would continue to let the soup sit for the full 30 minutes with the cream and cheese, but you could certainly check on the soup prior to that to see if it’s done enough for you to shred the chicken etc. Good luck! :)
This was delicious! I used ground chicken and chicken broth with a can of diced tomatoes with green chilies and omitted the jalapeno. I also used can of white sweet corn and fat free half and half for the cream. This goes on the winter favorite list for sure. Thanks
So glad you enjoyed it, Jean!
very good soup. everyone loved it. i made it exactly as the recipe prescribed but used ground turkey. Next time, I would probably tinker a little with the spices as some previous folks have suggested. it’s not spicy but i wondered how cinnamon might play in this dish. will definitely make this again. thank you.
So glad everyone enjoyed it! Thanks for sharing. :)
Can you make this in an insta pot?
I imagine it would work quite well. I do not have instructions or timing for that method though. Good luck!
I just made it in the instant pot. Sautéed meat, onions, jalapeños, bell pepper, and garlic. I ended up using manual on high for six minutes. I used ground turkey and used corn starch as I’m gluten free. It turned out pretty good. It was a little thin as I used four cups of chicken broth and forgot to drain the tomatoes, but once we added some corn chips it was a good consistency. I would probably cut back in liquid a bit next time, but wanted to make sure I had enough to cook in the pot.
So glad you enjoyed it, Kim!
Do you have nutritional info per serving?
I do not offer that information but there are tons of free online calculators you could use.
I’ve made this soup probably more than six times (I’ve lost count. Haha.) My husband adores this soup and asks me to make it every so often. It has gone into my ‘regular’ category for meals. Thank you for an AMAZING, flavorful soup that has proven to be a crowd-pleaser.
So glad you’ve both enjoyed it so much, Lina! Thanks for sharing! :)
Hi, I am making this soup now. Has anyone tried using half of the cheese and half of the heavy cream than what the recipe calls for? Didn’t know how much it would change the taste, Trying to make it weight watchers friendly 😊
It obviously won’t be as cheesy or creamy but should still work just fine. You may find you’ll want to increase the broth amount a bit if you’re cutting back on other ingredients. Enjoy! :)
I liked this recipe. However, I also added a can of Rotel (not drained), cumin & paprika. I wanted to add a packet of taco seasoning but I didn’t have any so i just used the cumin & paprika. Also, instead of the jalapeño & green pepper I used a can of diced green chili’s (not drained).
So glad you enjoyed it!
So the soup was super yummy but when I added the cheese and cream at the end it clumped together into a gooey mass at the bottom of the crock pot, it didnt mix at all :(
You should use freshly shredded cheese, as this melts much better than pre-shredded bagged cheese. Add a little bit of the cheese at a time and stir gently to slowly melt it, followed by the cream. Do not allow the slow cooker to do all of the work and do not add the cream until you’ve added the cheese. :)
I love this soup so much! I’ve been making it for over a year now but I just recently purchased an instant pot and have searched high and low for the same recipe via instant pot to no avail. Please tell me one exists.
So glad you enjoyed it, Kim! I do not have directions for a pressure cooker at this time.
I make this at least 3 times a year. My sister and I love it!! She found the recipe on Pinterest and we’ve kept coming back to it whenever the craving hits.
So glad you’ve both enjoyed it!
OMG, this is the most perfect soup known to humanity. Someone made it for my birthday potluck at work without so much spice and I begged for the recipe. I tried it for the first time in my own crock pot yesterday. This is a game-changer…I never knew anything from a crock pot could taste this good! I will make this soup until the day I die.
I’m SO glad you enjoyed it, Emily! Thanks so much for sharing! :)
I made this soup using chopped rotisserie chicken and organic chicken broth. It was absolutely delicious!
So glad you enjoyed it!
Best recipe ever! I make this at least 2 or 3 times a month! Thankyou!
So glad to hear this, Stephanie! Thanks for sharing!
Can this soup be made on the stove top? Would there be any adjustments?
Absolutely! If you’re familiar with the general guidelines for other stovetop soups, I would follow that method. Timing will vary significantly from a slow cooker recipe but the ingredients should stay the same.
Thanks for the recipes! This is so good!
So glad you enjoyed it!
We loved it. Very tasty and easy to make, too. I cooked it on top of the stove instead of using a slow cooker and it didn’t take long at all. Only change I made was to use a block of cream cheese in place of the cream and cheddar, mainly because it had reached its expiration date and I didn’t want to waste it. I used some tortilla chips as a garnish which made the soup taste just like a taco. Will definitely make again and again. Yummy! Thanks for sharing.
So glad you enjoyed it! Thanks so much for sharing. :)
Can leftover be frozen?
It’s definitely best fresh or refrigerated, but you could certainly try freezing it. The only issue you may have is some separation due to the dairy content, but it should still taste fine! :)
This looks so incredible!! I will be making this soon!
Enjoy!
This is such a good recipe! I was craving a Mexican style soup and found this one. My husband thought it sounded a little odd, but when I made it he LOVED it and asked for it again. It is on the menu for dinner tonight. I add diced avocado, crunched nacho chips, green onions, and squeeze lime juice on top. I have added this as one of my fav soups. Side Note: I made this in 1.5 hours in the instant pot.
So glad you both enjoyed it!
Love this recipe! I’ve made it twice now, both times with ground venison. Also, I made it on the stove in a soup pot, similar to the process of making vegetable beef soup, and added the cheese and heavy cream at the end. So good! I love the flavor but also how colorful this soup is with all of the different vegetables.
So glad you’ve enjoyed it, Tara! Thanks for sharing! :)
This soup is phenomenal! Along with cheese quesadillas, it was the perfect Cinco De Mayo dinner. Muy bien!!!
So glad you enjoyed it, Katie! Thanks for sharing. :)
I followed the recipe exactly except I halved the amount of black beans because I find them overwhelming. This was so delicious and freezes well for lunches!!
So glad you enjoyed it!
Does this reheat well if I wanted to make it the day before?
It does reheat well. Enjoy!
Why won’t it let me see any of the comments? I like hearing what others had to say about the recipe.
Unfortunately, comments aren’t displaying on the desktop view currently. They are working if you view on a mobile device though.
This looks like a wonderful recipe, and I plan to make it tonight. However, can I just add extra beans in lieu of meat? Trying to go more vegetarian after a solid week of eating all the red meat in the state of Virginia. Thanks for your help!
That should work just fine!
I’ve made this recipe numerous times, the first two times I followed recipe exactly and found it had way too much salt for my liking. I just add a dash now. Also I am vegetarian so I add in frozen vegetarian “ground beef” and switch the stock to vegetable broth. So good
That’s the great thing about soup – adjust to your liking! So glad you’ve enjoyed it, Samantha!
What do u think is better if I use ground beef? Chicken broth or beef?
Either will work well. It’s really just personal preference. I tend to use chicken broth in most recipes but if you enjoy beef broth or only have access to that at the moment then you can absolutely use that too.
Made this delicious soup 2 days ago. Of course I tweaked to my family’s liking. I used all ingredients listed in recipe. Some ingredients like hot peppers were served on the side so you can adjust heat etc. This soup was amazingly good!! Will be for sure making this again and again. Thank you for the recipe!!
So glad everyone enjoyed it!
This was delicious! The only adjustment I made was decreasing the amount of salt.
So glad you enjoyed it!
Do you sauté veggies or put in soup raw?
Toss them right in. :)
What other type bean be good in it? my husband does not like black bean
Pinto beans or kidney beans would be your best bet if needing to substitute.
I cannot eat tomatoes. What can i add in place? I do add some form of tomatoes to husbands portion. Thanks. I can eat cherry size golden tomatoes and find containers of them all year around. I may buy a box
and use them .
If you can’t eat tomatoes, add in extra veggies or beans. Enjoy!
Great soup! Loved it! Thanks for sharing the recipe.
So glad you enjoyed it!
Looks great! Rachel can you comment on calorie count per serving. I know its comfort food and not diet food but I am still trying to count them even on my cheat days.
I don’t offer that information for a variety of reasons. You’re welcome to calculated it using a free online nutritional calculator though.