Slow Cooker Nacho Soup

Cheesy, hearty, and packed with bold Tex-Mex flavor, this Slow Cooker Nacho Soup is a warm bowl of comfort that’s perfect for busy weeknights or game-day gatherings. Loaded with ground beef, beans, corn, and a creamy cheese-infused broth, it’s everything you love about nachos—just in soup form. Simply toss everything in the slow cooker, and let it do the work for you!

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Why You’ll Love This Recipe
Hands-Off Cooking – Your slow cooker does all the heavy lifting.
Cheesy & Satisfying – Velvety, nacho cheese flavor in every spoonful.
Family-Friendly – A crowd-pleasing dinner even the kids will devour.
Perfect for Toppings – Pile on chips, sour cream, avocado, and more.
Meal-Prep Friendly – Make ahead and enjoy leftovers all week.

Ingredients You’ll Need

For the Soup:
1 lb ground beef (or ground turkey or chicken)
1 small onion, finely diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies (like Rotel)
1 can (10.75 oz) condensed cheddar cheese soup
2½ cups chicken broth (low sodium)
1 tsp chili powder
1 tsp cumin
½ tsp paprika
¼ tsp black pepper
Salt to taste
4 oz cream cheese, cubed
1½ cups shredded cheddar cheese

Optional Toppings:
Tortilla chips or strips
Sour cream or Greek yogurt
Diced avocado or guacamole
Chopped cilantro
Sliced jalapeños
Diced tomatoes
Green onions
Lime wedges

Tools You’ll Need
Slow cooker
Skillet (for browning beef)
Wooden spoon or spatula
Measuring cups and spoons
Ladle

Step-by-Step Instructions

Step 1: Brown the Ground Beef

1. In a skillet over medium heat, cook ground beef with onion and garlic until browned and cooked through.
2. Drain excess grease if needed.
3. Transfer to your slow cooker.

Step 2: Add Soup Ingredients to Slow Cooker

1. Add black beans, corn, diced tomatoes with green chilies, condensed cheddar soup, and chicken broth.
2. Stir in chili powder, cumin, paprika, black pepper, and a pinch of salt.
3. Mix until well combined.

Step 3: Cook Low and Slow

1. Cover and cook on low for 6–7 hours or high for 3–4 hours.
2. About 30 minutes before serving, stir in cubed cream cheese and shredded cheddar.
3. Cover again and cook until cheeses melt and soup is creamy, stirring occasionally.

Step 4: Serve & Garnish

1. Ladle into bowls and top with your favorite nacho-inspired toppings.
2. Serve with tortilla chips on the side or crumbled on top.

Tips for the Best Nacho Soup
Brown the Meat First – Adds depth of flavor and better texture.
Don’t Skip the Cream Cheese – It makes the soup creamy and rich.
Stir Well After Adding Cheese – Ensure the cheese melts smoothly into the broth.
Customize Heat – Use mild or hot diced tomatoes with chilies to control the spice.
Double for a Crowd – This soup is perfect for parties and game day!

Serving Suggestions
Serve with a side of cornbread or cheesy quesadillas.
Top with crushed tortilla chips and jalapeños for a nacho-style crunch.
Add a squeeze of lime for a fresh, zesty finish.
Make it a soup bar with bowls of toppings for everyone to build their own.

How to Store & Reheat

Storing:
Cool soup completely and store in an airtight container in the fridge for up to 4 days.

Reheating:
Stovetop: Reheat over medium heat, stirring often.
Microwave: Heat in 1-minute intervals, stirring between each, until hot.

Freezing:
Freeze in individual portions for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Frequently Asked Questions

1. Can I make this vegetarian?
   Yes—just skip the meat and use vegetable broth. Add more beans or a meat alternative like lentils or plant-based crumbles.
2. Can I use shredded cheese soup instead of condensed?
   Yes, but reduce the broth slightly to keep the soup creamy.
3. Is this soup spicy?
   Mildly—it depends on your diced tomatoes. Use hot Rotel or add jalapeños for more heat.
4. Can I use frozen corn?
   Absolutely—just toss it in frozen and it’ll cook in the slow cooker.
5. What’s the best cheese for this soup?
   Sharp cheddar melts well and has great flavor, but you can use a Mexican blend or Monterey Jack for a milder taste.

Final Thoughts
This Slow Cooker Nacho Soup is the ultimate bowl of cheesy, hearty comfort. It brings all the flavors of your favorite nachos into a spoonable, crave-worthy form—perfect for chilly nights, busy days, or feeding a crowd. Easy, delicious, and endlessly customizable, it’s guaranteed to become a regular on your dinner table.

Make it once, and you’ll be hooked! Don’t forget to tag your toppings and share your version of this creamy, dreamy soup!

Preparation Time: 15 minutes
Cooking Time: 6–7 hours on low or 3–4 hours on high
Cuisine: Tex-Mex Comfort Food

Nutritional Information (Per Serving):
Calories: 420 | Protein: 23g | Carbohydrates: 26g | Fat: 25g | Fiber: 5g | Sodium: 780mg

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