Craving the bold flavors of nachos but longing for the comfort of a warm soup? Look no further than this mouthwatering slow cooker nacho soup!
This crowd-pleasing dish features the zesty kick of your favorite Mexican-inspired appetizer. But it also provides the hearty satisfaction of a homemade soup.
I love making it for game days, chilly evenings, or whenever I want a fuss-free meal.
Trust me, it’ll make your tastebuds dance and your kitchen smell irresistible!
Why You’ll Love This Slow Cooker Nacho Soup
Total Crowd-Pleaser: Everyone loves nachos, and this nacho soup is just as delicious. It features black beans, beef, tomatoes, corn, and all the other best nacho ingredients.
Effortless Indulgence: This recipe transforms a beloved appetizer into a comforting main dish. All with the convenience of a slow cooker. Simply set it and forget it. Until dinner time, that is!
Completely Customizable: With various optional toppings, this soup allows each diner to personalize their bowl. It’s ideal for picky eaters or family-style serving.
Better the Next Day: Because the soup’s flavors develop overnight, having leftovers isn’t inconvenient. In fact, it means you have an even more delicious meal to meal-prep the next day.
Ingredients
- Ground Beef: I prefer extra-lean ground beef because it rarely requires draining. Grass-fed organic is even tastier!
- Onion & Garlic: The dynamic duo of aromatics and flavor.
- Black beans: For extra protein and an authentic Mexican taste.
- Diced Tomatoes with Green Chilies: Just dump the whole can into the slow cooker! I always grab Rotel, but any brand will suffice.
- Corn: Canned corn works, but be sure to drain it first. These golden kernels will add a touch of juicy sweetness to every spoonful.
- Chicken Broth: The flavorful liquid base ties everything together.
- Cream Cheese: Velvety smooth and delightfully tangy, it’s the secret weapon.
- Cheddar Cheese: Sharp, melty shreds infuse each bite with rich, cheesy flavor.
- Seasonings: Combine taco seasoning with cumin, smoked paprika, salt, and pepper. They’ll deliver loads of robust nacho goodness to the creamy soup.
- Jalapeno: An optional fiery ingredient for those who enjoy a bit of spice and heat.
- Toppings: Customize these to suit your preferences. I recommend sour cream, additional cheese, tortilla chips, tomatoes, and more. Use whichever ones you like!
How to Make Slow Cooker Nacho Soup
Because this is a slow cooker soup recipe, there isn’t much work for you. It boils down to these four simple steps:
1. Brown the meat. Cook the ground beef over medium heat until fully browned. Add the onion and garlic and saute for 3 to 4 minutes. Drain the excess fat if needed.
2. Cook. Transfer the meat, onions, and garlic to the slow cooker. Add the beans, diced tomatoes, corn, broth, taco seasoning, cumin, paprika, and jalapeno. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
3. Add the cheese. About 30 minutes before the soup is done, add the cream cheese and cheddar. Stir them in until they’re both fully melted. Then, taste and add salt and pepper as needed.
4. Add the toppings. Ladle the soup into bowls and let everyone add their own toppings. Then, serve and enjoy!
Tips for the Best Slow Cooker Nacho Soup
Most Crockpot and slow cooker recipes are so simple, they don’t need tips. This one is no exception, but they make the soup even better.
- Go lean and mean. Look for a lean/fat ratio of 85/15 or higher. The leaner the beef, the healthier and less greasy the soup will be.
- Choose your consistency. Add more for a thinner soup and less for a thicker, creamier soup. I add broth slowly and stop when I think there’s enough.
- Ditch the bagged cheese. Bagged shredded cheese is definitely convenient. However, it also includes an anti-caking agent that prevents it from melting well. The taste and consistency of your soup will be better if you shred the cheese yourself.
- Make it spicy. Add extra jalapenos or chili powder for more heat. A dash of cayenne or red pepper flakes will serve the same purpose. You can also use a can of hot diced tomatoes with chilies.
- Make it your own. Like most soup recipes, this one is easily customizable. Use ground turkey or shredded chicken for a lighter version. Or omit the meat and add extra beans or tofu for a vegetarian option. You can also experiment with other veggies and toppings or add different types of cheese.
How to Store
Soups are easy to store, and this one even freezes nicely. Just let it cool fully before storing, freezing, or refrigerating it.
To Store: Refrigerate the leftovers in air-tight containers for up to 4 days.
To Freeze: Pour the cooled soup into airtight, freezer-safe containers. Leave room at the top for expansion, then freeze for 2 to 3 months. Thaw in the fridge overnight before reheating.
To Reheat: Warm small portions of chilled soup in the microwave for 1 to 2 minutes, stirring halfway through. Or reheat all the leftovers at once over medium-low heat on the stove. Stir occasionally until the soup is warmed through.
Slow Cooker Nacho Soup
6
servings15
minutes8
hours650
kcalIf you love nachos, you’ll flip for this easy slow cooker nacho soup! It’s loaded with beef, beans, tomatoes, corn, cheese, and all the toppings you love!
Ingredients
- For the Soup
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can diced tomatoes with green chilies (like Rotel)
1 (15-ounce) can corn, drained
4 cups chicken broth
1 packet taco seasoning
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 jalapeno, sliced (optional)
1 (8-ounce) block cream cheese, softened and cut into cubes
2 cups cheddar cheese, shredded
salt and pepper, to taste
- For Toppings (optional but recommended)
sour cream
extra shredded cheese
tortilla chips (for crunch)
sliced avocado or guacamole
diced tomatoes
sliced black olives
green onions
fresh cilantro
Instructions
- In a skillet over medium heat, cook the ground beef until browned and fully cooked. Break it up into crumbles as it cooks. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent. (About 3-4 minutes.) Drain any excess fat.
- Transfer the cooked meat, onion, and garlic mixture to the slow cooker. Add the black beans, diced tomatoes with green chilies, corn, chicken broth, taco seasoning, cumin, smoked paprika, and jalapeño (if using).
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the cubed cream cheese and shredded cheddar. Mix well until fully melted and incorporated into the soup. Taste and adjust the seasonings with salt and pepper as needed.
- Ladle the soup into bowls and top with desired toppings. Serve warm and enjoy the hearty, cheesy, nacho-flavored goodness.
Notes
- Use lean ground beef (85/15 or higher) for a healthier soup.
- Adjust the broth amount to achieve your desired consistency.
- Shred the cheese yourself instead of using bagged cheese.
- Add extra jalapenos or another seasoning/ingredient for heat if desired.
Bible Study, Friday Night. This is next on my turn for supper!!!!! Will let you know what the gang thinks!!!
Would love to be able to print this.
Hi, Mimi!
Click the “jump to recipe” button at the top. It will take you down to the recipe card at the bottom. (Or you can just scroll until you get there.) In the picture above the recipe, you’ll see a print button in the lower righthand corner. Click that to print an easy, short version of the recipe. 🙂
Do you have a place to save recipes on your site, like “Well Plated” by Erin. Great feature. We tried your Slow Cooker Nacho Soup. Unbelievably Fantastic. It was so good we even used the extra as a dip with scooper chips. Very scary how good it was.
Hi, Bill!
We don’t have a feature exactly like that one. But you can pin the recipe if you have Pinterest, or you can have it emailed to you. I will definitely pass your feedback along to Kim, though. That may be something she’s interested in implementing. 🙂
WOW what a soup! I’m not a huge nacho fan from restaurants. But I love all the flavors of nachos. It was cold today in Seattle and this was the perfect bowl of soup on a cold day! So good.