Description
This slow cooker nacho soup has all the bold, cheesy flavors of your favorite nachos—served warm in a bowl. It’s hearty, creamy, and loaded with ground beef, beans, corn, and taco spices. Super easy, perfect for weeknights, and great for leftovers too.
Ingredients
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1 lb (450g) ground beef
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1 small onion, chopped
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2 garlic cloves, minced
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1 can (15 oz) black beans, drained and rinsed
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1 can (15 oz) corn, drained
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1 can (10 oz) diced tomatoes with green chilies
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2 cups chicken or beef broth
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1 packet (1 oz) taco seasoning
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1 cup shredded cheddar cheese
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1/2 cup cream or milk
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Optional: 1/2 cup cream cheese, cubed
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Optional toppings: sour cream, fresh tomatoes, jalapeños, cilantro, green onions, extra cheese
Instructions
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Cook the Beef
In a pan, cook the ground beef over medium heat until browned. Add chopped onion and garlic. Cook 2–3 minutes more. Drain fat. -
Load the Slow Cooker
Add cooked beef, beans, corn, diced tomatoes, broth, and taco seasoning to the slow cooker. Stir well. -
Set and Cook
Cover and cook on low for 6–8 hours or high for 3–4 hours. -
Add the Cheese and Cream
About 30 minutes before serving, stir in shredded cheese and cream (and cream cheese if using). Mix until smooth and melted. -
Taste and Adjust
Stir again. Add salt or more seasoning if needed. -
Serve
Top with your favorite garnishes: sour cream, jalapeños, or crushed tortilla chips. Enjoy hot.
Notes
For a vegetarian version, skip the meat and add more beans or plant-based crumbles.
Make it spicier by adding jalapeños or cayenne.
Soup thickens more as it cools—add extra broth if reheating.
To freeze, leave out the dairy. Add cheese and cream after thawing and reheating.
- Prep Time: 10M
- Cook Time: 4H
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex