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Slow Cooker Nacho Soup

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This hearty soup brings together seasoned ground beef, black beans, corn, and a medley of spices, all enveloped in a creamy, cheesy broth. Topped with your favorite nacho fixings, it’s a crowd-pleaser that’s both easy to prepare and satisfying to enjoy.​

Ingredients

Scale
  • 1 pound lean 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 (e.g., Rotel), undrained​
  • 1 (15-ounce) can corn, drained​
  • 4 cups chicken broth​
  • 1 packet taco seasoning​
  • 1 teaspoon ground cumin​
  • ½ teaspoon smoked paprika​
  • 1 jalapeño, sliced (optional, for added heat)​
  • 1 (8-ounce) block cream cheese, softened and cut into cubes​
  • 2 cups shredded cheddar cheese​
  • Salt and pepper, to taste​

Optional Toppings:

  • Sour cream​
  • Additional shredded cheese​
  • Tortilla chips​
  • Sliced avocado or guacamole
  • Diced tomatoes​
  • Sliced black olives​
  • Chopped green onions​
  • Fresh cilantro​

Instructions

  1. Cook the Ground Beef:

    • In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up into crumbles as it cooks.​
    • Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.​
    • Drain any excess fat from the skillet.​

  2. Combine Ingredients in the Slow Cooker:

    • Transfer the cooked beef mixture to a 6-quart slow cooker.​
    • Add the black beans, diced tomatoes with green chilies, corn, chicken broth, taco seasoning, ground cumin, smoked paprika, and sliced jalapeño (if using). Stir to combine.​

  3. Cook the Soup:

    • Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.​

  4. Add Cheeses:

    • About 30 minutes before serving, stir in the cubed cream cheese and shredded cheddar cheese. Mix well until fully melted and incorporated into the soup.​
    • Taste and adjust the seasonings with salt and pepper as needed.​

  5. Serve:

    • Ladle the soup into bowls and top with your desired toppings. Serve warm and enjoy the hearty, cheesy, nacho-flavored goodness.​

Notes

  • Meat Alternatives: Ground turkey or chicken can be used in place of ground beef for a lighter option.​
  • Vegetarian Version: Omit the meat and add extra beans or vegetables like bell peppers and zucchini.​
  • Spice Level: Adjust the heat by adding more or fewer jalapeños, or by incorporating hot sauce to taste.​
  • Cheese Tip: For the best melting quality, shred the cheese yourself rather than using pre-shredded cheese, which often contains anti-caking agents.​

Find it online: https://ukfinda.com/slow-cooker-nacho-soup/