Slow Cooker Nacho Soup

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

Flavor packed slow cooker cheesy beef nacho soup recipe from @bakedbyrachel

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!

Flavor packed slow cooker cheesy beef nacho soup recipe from @bakedbyrachel

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!

Flavor packed slow cooker cheesy beef nacho soup recipe from @bakedbyrachel

Yield: Serves 8-12

Prep Time: 15 minutes

Cook Time: 4 hours 30 minutes

Total Time: 4 hours 45 minutes

Slow Cooker Nacho Soup

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


  • 1lb ground beef, cooked and drained of fat
  • 1C  yellow onion, chopped
  • 1C green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeds removed and diced
  • 15oz corn, drained
  • 15oz black beans, drained and rinsed well
  • 15oz 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 1/2C chicken or beef broth
  • 8oz cheddar cheese, shredded
  • 1C heavy cream
  • 3-4Tb all purpose flour*
  • Green onions, chopped for topping


  1. 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. 
  2. 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. 
  3. Serve warm with chopped green onions and tortilla chips. 

*Ground chicken or turkey may be substituted for beef
*1 1/2 - 2Tb cornstarch may be substituted for flour for a gluten free option

Baked by Rachel original

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Flavor packed slow cooker cheesy beef nacho soup recipe from @bakedbyrachel

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90 Responses to “Slow Cooker Nacho Soup”

  1. #
    Peppermint Dolly — September 7, 2016 at 4:39 am

    Oh goshie, a bullfrog, no no, cannot cope with that – I’d probably avoid the swimming pool and just leave it in the frogs control rather than try to get him moved on!!

    Total scaredy-cat!


    • Rachel — September 8th, 2016 @ 7:23 am

      Thankfully it seems to have left on it’s own – phew!

  2. #
    Marye — September 7, 2016 at 9:01 am

    I love Nachos! This looks amazing, perfect for fall dinner!

    • Rachel — September 8th, 2016 @ 7:23 am

      Thanks, Marye!

  3. #
    Cynthia | What A Girl Eats — September 7, 2016 at 9:30 am

    This is the perfect fall soup…rich, hearty and packed with flavor! Great for tailgating too!

    • Rachel — September 8th, 2016 @ 7:23 am

      Thanks, Cynthia!

  4. #
    Danae @ Recipe Runner — September 7, 2016 at 9:42 am

    I like to set aside an hour before I go to bed to read or watch a tv show my husband has no interest in. Since he stays up way later than me, it’s the perfect time and let’s me unwind. I love this soup Rachel! It’s perfect for any chilly night or to make on Sundays to have during all the football games.

    • Rachel — September 8th, 2016 @ 7:23 am

      Thanks so much, Danae! I definitely need to start reading at night when there isn’t anything good on!

  5. #
    Karen @ The Food Charlatan — September 7, 2016 at 2:57 pm

    Ha! I can’t believe you have a giant bullfrog in the pool! Doesn’t the chlorine bother them?? That’s so funny. Soup looks amazing! Can’t wait for soup weather! :)

    • Rachel — September 8th, 2016 @ 7:24 am

      It doesn’t seem to bother any of them – large or small. Very strange! And thank you!

  6. #
    melissa @ treats with a twist — September 7, 2016 at 6:36 pm

    OMG I’d die if there was a frog in the pool. I’m such a wimp!
    I have these bowls (random) and love them! AND I am so in love with how this recipe sounds. Taco night just might have to step aside next week!

    • Rachel — September 8th, 2016 @ 7:24 am

      Thanks, Melissa!! :)

  7. #
    Krystle — September 7, 2016 at 10:17 pm

    This looks so yummy! I could literally eat nachos everyday!

    • Rachel — September 8th, 2016 @ 7:24 am

      Thanks, Krystle!! :)

  8. #
    Taylor Kiser — September 7, 2016 at 10:50 pm

    This looks so delicious! Would love a big bowl for dinner!

    • Rachel — September 8th, 2016 @ 7:24 am

      Thanks, Taylor!

  9. #
    Diane — September 12, 2016 at 2:09 pm

    Could you use plain Greek yogurt instead of heavy cream?

    • Rachel — September 13th, 2016 @ 7:04 am

      I personally wouldn’t recommend it as you could have issues with the yogurt separating. For the best results, stick with heavy cream.

  10. #
    Clarisa — September 21, 2016 at 12:58 am

    Would it make a difference if i left out the heavy cream and the flour?..???

    • Rachel — September 21st, 2016 @ 7:23 am

      It wouldn’t be as thick and creamy, but if you need to leave it out for dietary restrictions then it’s worth trying!

  11. #
    Cindy Nelson — September 29, 2016 at 8:32 pm

    This soup looks like something my family would love. Especially now that it will be getting cooler. Can’t wait to try it.

    • Rachel — September 30th, 2016 @ 7:13 am

      Enjoy! :)

  12. #
    Krista — October 2, 2016 at 7:26 pm

    Can you make this without a slow cooker?

    • Rachel — October 3rd, 2016 @ 7:08 am

      If you’re familiar with the process and timing, then you could absolutely give it a try that way.

  13. #
    Diane — October 8, 2016 at 10:24 pm

    This looks amazing! Definitely added to the weekly menu! Btw, I love your bowls! Care to share where they are from? Thanks for the recipe!

    • Rachel — October 9th, 2016 @ 9:39 am

      Thanks, Diane! I hope you enjoy it. Unfortunately the bowls were discontinued several years ago.

  14. #
    Judy B — October 14, 2016 at 9:36 pm

    I just made this soup and it went over in my house very well and wasn’t to spicy.

    • Rachel — October 15th, 2016 @ 9:03 am

      So glad to hear everyone enjoyed it, Judy! Thanks for sharing! :)

  15. #
    Carrie — October 27, 2016 at 9:31 pm


    • Rachel — October 29th, 2016 @ 8:19 am

      Thanks Carrie!

  16. #
    Brad — October 31, 2016 at 9:36 pm

    Can I substitute the beef for tofu or something else?

    • Rachel — November 1st, 2016 @ 7:06 am

      You could easily use chicken or turkey, but I’m not sure how well a meat alternative item would work here. If that’s what you’re looking for, you could try substituting with a variety of beans.

  17. #
    Gwen — November 7, 2016 at 10:14 pm

    Sounds delicious!

    Can anyone tell me where you get the bowls?!?!


    • Rachel — November 8th, 2016 @ 7:07 am

      Thanks, Gwen. The bowls are no longer available.

  18. #
    Noreen — November 14, 2016 at 5:36 pm

    Noticing Brad’s comment above. I’m going to try this recipe tomorrow but will use Yves Ground Round (Mexican Flavour) which is a meat alternative. I use this in many recipes instead of ground beef. I’ve even made meatloaf out of it and it’s good. I personally only like the mexican flavoured one though (as it hides the fake meat taste) lol.
    I’ll start with one package but may add two packages if one isn’t looking like enough.
    And of course subtitute Vegetable broth for chicken broth.
    I’m sure it’s not going to taste as good as with the meat but I’m hoping it will work.

    • Rachel — November 14th, 2016 @ 6:40 pm

      I hope it turns out well for you! :)

  19. #
    Cara D — November 15, 2016 at 11:21 pm

    I just made this for a big church event and it was a HIT! We actually put it in bread bowls and it was so delicious. Perfect for a Fall Evening. Thank you!

    • Rachel — November 16th, 2016 @ 8:48 am

      So glad to hear everyone enjoyed it, Cara! :)

  20. #
    Amy H — November 16, 2016 at 12:06 am

    I had the same issue with frogs in the pool until a black garden snake took up residence under our deck. He stayed hidden and ate all the frogs that ventured near him!

    The soup sounds delicious, has anyone tried freezing it.

    • Rachel — November 16th, 2016 @ 8:48 am

      We’ve had snakes too. No fun! I’ll take the frogs over the snakes any day! And thank you! I hope you enjoy it! :)

  21. #
    tila — November 18, 2016 at 3:31 pm

    What do you think about subbing the cream for 1/2 and 1/2.?

    • Rachel — November 20th, 2016 @ 8:05 am

      It wouldn’t be as rich, but if that is what you have available, you could definitely use it in a pinch.

  22. #
    Rachel — November 19, 2016 at 4:49 pm

    Can this be a non slow cooker meal?

    • Rachel — November 20th, 2016 @ 8:06 am

      If you’re familiar with cooking soup from scratch on the stove top, then you definitely could. I don’t have guidelines for you on timing though, so you’ll be on your own. Good luck!

  23. #
    Kat — November 21, 2016 at 7:23 pm

    Made this on the stovetop, and doubled the batch-pure yumminess!!!! Thank you for the recipe!

    • Rachel — November 22nd, 2016 @ 7:04 am

      So glad you enjoyed it, Kat! Thanks for sharing :)

    • Kathie — December 8th, 2016 @ 8:39 pm

      How did you do it stovetop…that’s how I want to do it also.

      • Rachel — December 9th, 2016 @ 7:15 am

        This was specifically written for the slow cooker. If you’re familiar with how to make soup on the stovetop, you can absolutely give it at try, but you’ll be doing so without instructions. Good luck! :)

  24. #
    Tammy — December 12, 2016 at 10:48 am

    This Soup was excellent, I did substitute the ground beef for a Rotisserie chicken, shredded, and I cooked it on the stove as I didn’t have time to wait for several hours. It was outstanding! Thanks!!

    • Rachel — December 13th, 2016 @ 7:21 am

      So glad you enjoyed it, Tammy! :)

  25. #
    Lindsey — December 17, 2016 at 8:36 pm

    Do I use mild or sharp cheddar cheese? Looks delicious!

    • Rachel — December 18th, 2016 @ 9:50 am

      I’d recommend a mild cheddar. I believe I used colby cheddar for this particular recipe. Enjoy! :)

  26. #
    Shelby — December 18, 2016 at 8:22 am

    This looks so delicious! I have to make this SOON!

    • Rachel — December 18th, 2016 @ 9:51 am

      Thanks, Shelby!

  27. #
    Kim — December 18, 2016 at 7:28 pm

    I found your recipe on Pinterest and gave it a try today – so delicious, and perfect for the cold weather we are having. This is a keeper recipe for sure!

    • Rachel — December 19th, 2016 @ 7:09 am

      So glad you enjoyed it, Kim!

  28. #
    fizzgig — December 28, 2016 at 11:01 pm

    Step 1 says four hours on high, eight on low. Step 2 only gives the finishing steps for four hours. If I were cooking on low, should I turn it to high for the half hour to thicken? If not, how long should it cook on low to thicken?

    • Rachel — December 29th, 2016 @ 7:30 am

      30-45 minutes at the end should be sufficient. Enjoy! :)

  29. #
    Kimber — January 3, 2017 at 8:54 am

    Could you substitute the cheese for canned cheddar soup? I made this and it was super yummy, but most of my shredded cheese clumped together. Trying to find a solution!

    • Rachel — January 4th, 2017 @ 7:11 am

      You could certainly try it, but I can’t promise that it will work or be as flavorful. In the future, try adding a small amount of cheese at a time and stirring it around before adding more. This way it’s not all going in as one big portion of shredded cheese. Good luck! :)

  30. #
    tracy brooks — January 13, 2017 at 8:08 pm

    I made the soup on the stove witout meat yummy, had it with cornbreaddouble yum. I did use extra black beans. My famil really enjoyed the soup. Thank you.

    • Rachel — January 14th, 2017 @ 8:07 am

      So glad everyone enjoyed it, Tracy! Thanks for sharing :)

  31. #
    Bre — January 18, 2017 at 2:28 pm

    I made this last night for dinner and it was delicious! Thank you for sharing. :-)

    • Rachel — January 18th, 2017 @ 7:03 pm

      So glad to hear you enjoyed it, Bre! Thanks for sharing! :)

  32. #
    Amanda Z — January 23, 2017 at 9:57 pm

    I made this on the stove top and it was so delicious! It tasted like a delicious cheese dip I was eating as a soup ? thanks for the gluten free substitute option for flour, I have celiac and used the corn starch and it worked great!

    • Rachel — January 24th, 2017 @ 7:08 am

      So glad to hear you enjoyed it, Amanda! Thanks so much for sharing :)

  33. #
    Becky — February 10, 2017 at 3:47 pm

    Can I use 1% instead of heavy cream and make a roux with the flour and some butter?

    • Rachel — February 11th, 2017 @ 7:51 am

      You’re welcome to give it a try. However, you won’t obtain the same rich creaminess and flavor using 1%. It’s always best to use a higher fat cream for soup recipes.

  34. #
    Tammy — February 13, 2017 at 9:46 pm

    This looks absolutely delicious. I am making this tomorrow. I usually add ingredients to recipes but this looks perfect as is. Did you use chicken or beef broth? Thanks for a great recipe.

    • Rachel — February 14th, 2017 @ 7:18 am

      I used chicken, but either will work fine.

  35. #
    Emily — April 19, 2017 at 10:14 am

    So what setting should the slow cooker be set to for the last 30 minutes?

    • Rachel — April 21st, 2017 @ 1:42 pm

      Continue to cook for 30 minutes on whichever setting you were using.

  36. #
    Deborah puchalski — May 15, 2017 at 9:28 pm

    Awesome recipe. Family asks for it a least twice a month…we do not use meat but we still get great flavor profiles.

    • Rachel — May 19th, 2017 @ 7:21 am

      So glad to hear everyone enjoys it! :)

  37. #
    Denetria Nelson — September 21, 2017 at 8:44 pm

    I made this recipe over the stove tonight and it was a big hit. We used alternative meat.I first started off with just putting the garlic, onions, bell pepper in the pot to saute and once they were tender I added the alternative meat all the seasonings and then I added the vegetable broth, corn and beans and two cans of diced lastly I added the alternative cheese, a little bit of almond milk and alternative cream cheese. I cooked it on about medium for 15 minutes.

    • Rachel — September 25th, 2017 @ 7:02 am

      So glad you enjoyed it! :)

  38. #
    Theresa luera — October 12, 2017 at 10:56 pm

    My family really loved this soup & will be fixing it again

    • Rachel — October 13th, 2017 @ 6:41 am

      So glad everyone enjoyed it, Theresa! :)

  39. #
    Kathleen — October 21, 2017 at 11:14 am

    Would Velveeta cheese be ok to use?

    • Rachel — October 22nd, 2017 @ 9:07 am

      You could certainly try it but I can’t promise how it will turn out.

  40. #
    Stacy — October 30, 2017 at 11:46 am

    Made this over the weekend and it was a huge hit!!! Definitely adding to my must make again and again list!

    • Rachel — October 30th, 2017 @ 12:05 pm

      So glad everyone enjoyed it, Stacy! Thanks for sharing! :)

  41. #
    Lisa agree — November 26, 2017 at 2:57 pm

    I’m definitely making this! So good!!!!

    • Rachel — November 27th, 2017 @ 7:50 am

      Enjoy!! :)

  42. #
    Cindy — December 7, 2017 at 6:38 pm

    Just finished making it and it is delicious. Used ground turkey, diced tomatoes with green chilies. No jalapeño or red pepper flakes. Will be making this again. Tried to download a photo but it would not work. Thanks for the great recipe.

    • Rachel — December 9th, 2017 @ 8:19 am

      So glad you enjoyed it, Cindy!

  43. #
    juile — December 16, 2017 at 5:31 pm

    Can I freeze and reheat this soup?

    • Rachel — December 18th, 2017 @ 12:13 pm

      You could certainly give it a try. My only concern would be how the cheese would thaw and reheat.

  44. #
    Shellie Whitmore — January 13, 2018 at 7:35 pm

    Absolutely delicious!

    • Rachel — January 15th, 2018 @ 8:18 am

      So glad you enjoyed it!

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