Description
This Slow Cooker Nacho Soup is a hearty, comforting dish packed with seasoned ground beef, vegetables, beans, and a creamy cheesy broth. Perfect for easy weeknight dinners, slow cooking melds the flavors beautifully, resulting in a rich and satisfying meal that can serve a crowd.
Ingredients
Main 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)
- 3 1/2 cups chicken or beef broth
Seasonings
- 1 1/2 tsp chili powder
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1/8 tsp red pepper flakes
Finishing Ingredients
- 8 oz cheddar cheese (shredded)
- 1 cup heavy cream
- 3-4 tablespoons all purpose flour
- Green onions (chopped for topping)
Instructions
- Combine ingredients in slow cooker: To the bowl of a 5-6 quart slow cooker, add the cooked and drained ground beef, chopped yellow onion, green bell pepper, minced garlic, diced jalapeño, drained corn, rinsed black beans, drained diced tomatoes, chili powder, salt, black pepper, red pepper flakes, and broth. Stir gently to combine all ingredients.
- Cook the soup: Cover the slow cooker and cook on high for 4 hours or on low for 8 hours to let all flavors develop and the vegetables soften.
- Add cheese and cream mixture: After cooking for 4 hours on high, stir in the shredded cheddar cheese. In a separate bowl, whisk together the heavy cream and all-purpose flour until smooth to act as a thickening agent. Pour this mixture into the slow cooker and stir to combine thoroughly.
- Continue cooking: Cover and cook for an additional 30 minutes on high to allow the soup to thicken and become creamy.
- Serve: Ladle the warm soup into bowls and garnish generously with chopped green onions before serving.
Notes
- Make sure to drain and rinse canned beans and tomatoes to reduce excess sodium and improve texture.
- If you prefer a spicier soup, keep the jalapeño seeds or add more red pepper flakes.
- The flour and cream mixture is essential for thickening the soup; whisk thoroughly to avoid lumps.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, but soup may be less creamy.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
