Crockpot Nacho Soup
If you’ve had your slow cooker for any length of time, chances are you’ve already worked your way through plenty of chili, chicken soup, and beef stew recipes. Don’t get me wrong – I love all of those! But every now and then it’s nice to make something that feels a little different, and this crockpot nacho soup is just that.
Think all the best bits of loaded nachos – seasoned beef, sweet corn, black beans, plenty of cheese, and just enough spice – all in one rich, creamy bowl. Add a handful of tortilla chips and your favorite toppings, and it’s way more fun than your usual bowl of soup!
Don’t miss more of my reader favorite crockpot dinners while you’re here, like my crockpot garlic parmesan sausage and potatoes, crockpot pulled pork mac and cheese sliders, crockpot sweet chili sloppy Joes, and crockpot sweet and sour meatballs.
Why You’ll Love This Recipe:
- It tastes like loaded nachos, but you get to eat them with a spoon.
- Most of the work is done by the slow cooker.
- Everyone can pile on their own toppings, so it’s always a hit with the family.
- Thick, creamy, cheesy, and seriously satisfying.
- Brilliant for chilly evenings, game days, or whenever you fancy something a bit different.
Ingredients & Recipe Overview
Here we’ve got seasoned ground beef, black beans, sweet corn, tomatoes with green chiles, plenty of cheddar cheese, and just enough jalapeño to give it a little kick. Chicken broth keeps everything nice and hearty, while a splash of cream turns it into a rich, cheesy soup that tastes like comfort food in a bowl.
Most of the ingredients simply get added to the slow cooker and left to do their thing, making this a great recipe for busy days. Right at the end, a simple mixture of cream and flour thickens the broth before the cheddar melts in to create a smooth, creamy finish. Serve it with tortilla chips and all your favorite nacho toppings, and let everyone build their own bowl just the way they like it!
Notes & Tips
- Take a few extra minutes to brown the beef well: Those browned bits add lots of extra flavor to the finished soup.
- Whisk the cream and flour together until completely smooth: This helps the soup thicken without any lumps.
- Grate your own cheese if you can: Freshly shredded cheddar melts much more smoothly than the pre-shredded kind.
- Make it as mild or spicy as you like: Leave out the jalapeño for a milder soup, or add extra jalapeños, cayenne, or a few dashes of hot sauce if your family likes a bit more heat.
- Give it a good stir before serving: Once the cheese has melted, one final stir helps make the soup perfectly creamy.
- Don’t skip the toppings: Tortilla chips, sour cream, sliced jalapeños, avocado, green onions, and extra cheese really do take this soup from good to great.
- It thickens as it sits: If you’re reheating leftovers, just stir in a splash of chicken broth or milk to loosen the soup back up.
Substitutes & Swaps
- Ground beef: Ground turkey, chicken, or even sausage all work well if you want to change things up.
- Cheddar cheese: Monterey Jack, Pepper Jack, or a Mexican cheese blend all melt beautifully into the soup.
- Rotel tomatoes: Use a can of diced tomatoes plus a small can of chopped green chiles if you can’t find Rotel.
- Jalapeño: Swap it for canned green chiles if you’d like the flavor without quite as much heat.
- Chicken broth: Beef broth or vegetable broth both work perfectly, depending on what you have in the cupboard.
- Black beans: Pinto beans or kidney beans are easy swaps if that’s what you’ve.
- Heavy cream: Half-and-half can be used for a slightly lighter soup, although it won’t be quite as rich and creamy.
Variations & Extras
- Chicken Nacho Soup: Swap the ground beef for shredded chicken breasts or thighs. Rotisserie chicken would make this especially easy.
- Extra Veggie Version: Add zucchini, mushrooms, extra bell peppers, or whatever vegetables need using up in the fridge.
- Make It Spicier: Use two jalapeños, add a few dashes of hot sauce, or stir in chopped chipotle peppers in adobo for smoky heat.
- Creamier Nacho Soup: Stir in 4 ounces of cream cheese before adding the cheddar for an even richer, thicker soup.
- Loaded Nacho Bowls: Go all in with sour cream, diced avocado, cilantro, crushed tortilla chips, extra cheese, and sliced jalapeños on top.
- Game Day Style: Keep it warm in the slow cooker and set out toppings so everyone can build their own bowl.
Crockpot Nacho Soup
Ingredients
- 1 pound ground beef browned and drained
- 1 small yellow onion diced
- 1 red bell pepper seeded and diced
- 3 cloves garlic minced
- 1 jalapeño diced
- 1 (10 oz) bag frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can tomatoes with green chiles
- 1 (1 ounce) envelope taco seasoning
- 3 ½ cups chicken broth
- 1 cup heavy cream
- 4 tablespoons flour
- 2 cups shredded cheddar cheese
- Garnish with jalapenos & scallion & tortilla strips
Instructions
- Add the cooked ground beef to your slow cooker, followed by the onion, bell pepper, garlic, jalapeño, corn, black beans, tomatoes with green chiles, taco seasoning, and chicken broth. Give everything a good stir.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- About 30 minutes before you're ready to eat, whisk together the heavy cream and flour in a small bowl until smooth. Pour it into the slow cooker and stir well.
- Add the shredded cheddar cheese and stir until it's evenly mixed through the soup.
- Cover again and cook for another 20-30 minutes, until the soup has thickened slightly and the cheese has completely melted.
- Give everything one final stir, then ladle into bowls and pile on your favorite nacho toppings. Don't forget the tortilla chips for scooping!
I hope you love recreating this recipe in your own kitchen! It means the world to me that you read and try my ideas, and I love to hear your thoughts and feedback. You can leave any thoughts or questions in the comments below.