Crock Pot Nacho Soup

This Crock Pot Nacho Soup is a cheesy and spicy recipe, which includes ground beef and shredded cheddar cheese. It’s the perfect weeknight dinner, ready in about 8 hours and 50 minutes.

Crock Pot Nacho Soup Ingredients

• 1 lb ground beef, cooked and drained of fat
• 1 cup yellow onion, chopped
• 1 cup green bell pepper, chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeds removed and diced
• 15 oz corn, drained
• 15 oz black beans, drained and rinsed well
• 15 oz petite diced tomatoes, drained
• 1 1/2 tsp chili powder
• 1 1/2 tsp salt
• 1 tsp ground black pepper
• 1/8 tsp red pepper flakes
• 3 1/2 cups chicken or beef broth
• 8 oz cheddar cheese, shredded
• 1 cup heavy cream
• 3–4 tablespoons all-purpose flour
• Green onions, chopped for topping

How To Make Crock Pot Nacho Soup

1. Add base ingredients to slow cooker: In a 5-6 quart slow cooker, combine the cooked ground beef, onions, bell pepper, garlic, jalapeño, corn, black beans, tomatoes, and seasonings. Pour in the broth and stir to combine.
2. Cook the soup: Cover and cook on high for 4 hours or on low for 8 hours.
3. Add cheese and cream mixture: After cooking, stir in the shredded cheddar cheese. In a separate bowl, whisk the flour and heavy cream together until smooth.
4. Thicken the soup: Pour the cream-flour mixture into the slow cooker and stir well. Cover and cook for another 30 minutes.
5. Serve: Serve warm, topped with chopped green onions and tortilla chips.

Recipe Tips

• How spicy is nacho soup? The jalapeño and red pepper flakes add a mild heat, but you can adjust both to taste.
• How to thicken nacho soup: Use the flour and cream mix, or a cornstarch slurry if you prefer gluten-free.
• Can I use ground turkey instead? Yes, ground turkey works great as a leaner alternative to beef.
• What cheese melts best in soup? Shredded cheddar is classic, but Monterey Jack or a nacho cheese blend also works.
• How to make it vegetarian: Skip the ground beef and use vegetable broth for a meat-free version.

What To Serve With Nacho Soup

This cheesy soup pairs well with Tex-Mex favorites:

• Tortilla chips or strips
• Cheese quesadillas
• Cilantro lime rice
• Mexican street corn salad
• A crisp romaine salad with avocado

How To Store Nacho Soup

Refrigerate: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove.

Freeze: Let the soup cool completely. Freeze in portions for up to 2 months. Thaw in the fridge overnight and reheat before serving.

Nacho Soup Nutrition Facts

• Calories: 490 kcal
• Carbohydrates: 27g
• Protein: 24g
• Fat: 33g
• Saturated Fat: 17g
• Trans Fat: 1g
• Cholesterol: 102mg
• Sodium: 707mg
• Potassium: 560mg
• Fiber: 6g
• Sugar: 4g
• Calcium: 253mg
• Iron: 3mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make nacho soup on the stovetop?
Yes, simmer all ingredients in a large pot for about 45 minutes, then add cheese and cream mixture at the end.

Can I freeze nacho soup with cream in it?
Yes, but the texture may change slightly. Stir well after reheating to smooth it out.

What toppings go well with nacho soup?
Try sour cream, sliced jalapeños, crushed tortilla chips, or avocado.

Can I make it in advance?
Yes, it’s a great make-ahead meal and tastes even better the next day.

Is this soup gluten-free?
Not by default, but you can use gluten-free flour or cornstarch to thicken it.

Try More Recipes:

• Crock Pot Mushroom Wild Rice Soup
• Crock Pot Mushroom Barley Soup
• Crock Pot Miso Soup

Crock Pot Nacho Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

8

hours 

30

minutes

Calories

490

kcal

This cheesy, beefy soup is packed with Tex-Mex flavors and slow-cooked to perfection.

Ingredients

• 1 lb ground beef, cooked and drained

• 1 cup yellow onion, chopped
  

• 1 cup green bell pepper, chopped
  

• 3 cloves garlic, minced
  

• 1 jalapeño, diced
  

• 15 oz corn, drained
  

• 15 oz black beans, rinsed
  

• 15 oz diced tomatoes, drained
  

• 1 1/2 tsp chili powder
  

• 1 1/2 tsp salt
  

• 1 tsp black pepper
  

• 1/8 tsp red pepper flakes
  

• 3 1/2 cups chicken or beef broth
  

• 8 oz cheddar cheese, shredded
  

• 1 cup heavy cream
  

• 3–4 tbsp all-purpose flour
  

• Green onions for topping

Directions

• In a 5-6 qt slow cooker, add beef, vegetables, beans, spices, and broth. Stir to combine.
  
• Cook on high for 4 hours or low for 8 hours.
  
• Stir in cheese.
  
• Whisk flour and cream until smooth, then stir into soup.
  
• Cook 30 minutes more. Serve with green onions and chips.