slow cooker nacho soup
This comforting and cheesy Slow Cooker Nacho Soup is perfect for a cozy evening or game day. Packed with flavor and topped with your favorite nacho fixings, it’s an easy and satisfying meal that the whole family will love.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 mixing spoon
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can black beans 15 oz, drained and rinsed
- 1 can corn 15 oz, drained
- 1 can diced tomatoes with green chilies 10 oz
- 1 can nacho cheese soup 10 oz
- 2 cups beef broth
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- salt and pepper to taste
- 1 cup shredded cheddar cheese plus more for topping
- tortilla chips for serving
- optional toppings sour cream, jalapeños, green onions, avocado
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and transfer to the slow cooker.
- Add the diced onion and minced garlic to the skillet. Sauté until the onion becomes translucent, then add to the slow cooker.
- Stir in the black beans, corn, diced tomatoes, nacho cheese soup, beef broth, taco seasoning, cumin, salt, and pepper into the slow cooker. Mix until well combined.
- Cover the slow cooker with its lid and set it on low for 4 hours.
- About 30 minutes before serving, stir in the shredded cheddar cheese and let it melt into the soup.
- Once done, taste and adjust seasoning if necessary.
- Serve hot with tortilla chips and your choice of toppings.
Notes
For a vegetarian version, you can substitute the ground beef with a meat alternative or additional beans.
Feel free to customize your nacho toppings based on your preferences.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use.