Slow Cooker Nacho Soup

Craving comfort food with a cheesy, Tex-Mex twist? This Slow Cooker Nacho Soup is warm, hearty, and packed with bold flavors. With creamy cheese, tender chicken or beef, and classic nacho toppings, it’s the perfect bowl of goodness for weeknight dinners, game days, or anytime you need a cozy, flavorful meal that practically cooks itself.

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Why You’ll Love This Recipe
Dump & Go – Easy slow cooker recipe with minimal prep.
Loaded with Flavor – Tastes like cheesy nachos in soup form.
Customizable – Use chicken or beef, and top it your way.
Family-Friendly – A hit with kids and adults alike.
Great for Meal Prep – Makes a big batch and reheats beautifully.

Ingredients You’ll Need

For the Soup Base:

• 1 lb ground beef or shredded cooked chicken (your choice)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 1 (15 oz) can tomato sauce
• 1 (4 oz) can diced green chilies (optional for extra kick)
• 1 packet taco seasoning
• 2 cups chicken broth or beef broth
• ½ tsp cumin
• ½ tsp smoked paprika

For the Creamy Cheese Finish:

• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 (8 oz) package cream cheese, softened and cubed
• ½ cup heavy cream or milk (adjust for desired consistency)

For Topping & Serving:

• Crushed tortilla chips
• Sour cream
• Sliced jalapeños
• Fresh cilantro
• Diced avocado
• Extra shredded cheese
• Lime wedges

Tools You’ll Need

• 5 to 6-quart slow cooker
• Skillet (if using ground beef)
• Wooden spoon or spatula
• Ladle

Step-by-Step Instructions

Step 1: Cook the Protein (If Using Ground Beef)
In a skillet over medium heat, cook the ground beef and chopped onion until browned.
Drain excess fat and add garlic; sauté for 1 minute.
If using pre-cooked shredded chicken, skip this step.

Step 2: Add Ingredients to the Slow Cooker
To the slow cooker, add:

• Cooked beef (or shredded chicken)
• Black beans, corn, diced tomatoes, tomato sauce, green chilies
• Taco seasoning, cumin, smoked paprika
• Chicken or beef broth

Stir everything together to combine well.

Step 3: Slow Cook to Perfection
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
This gives the flavors time to develop and blend beautifully.

Step 4: Add the Cheesy Goodness
About 30 minutes before serving, stir in the cream cheese, shredded cheeses, and heavy cream or milk.
Cover and let everything melt together, stirring occasionally to create a creamy, cheesy soup base.

Step 5: Taste & Adjust
Taste the soup and adjust seasoning if needed—add more salt, spice, or a splash of lime juice.

Step 6: Garnish & Serve
Ladle the soup into bowls. Top with crushed tortilla chips, sour cream, jalapeños, avocado, or anything your nacho-loving heart desires.
Serve hot with lime wedges on the side.

Tips for Perfect Slow Cooker Nacho Soup
Use Block Cheese – Shred it yourself for better melting and flavor.
Adjust Spice – Use mild or hot diced tomatoes to control the heat.
Cream Cheese Tip – Let it come to room temp before adding so it melts easily.
Thin it Out – Add extra broth or milk if the soup gets too thick.
Double It – Great for feeding a crowd or freezing for later.

Serving Suggestions
Tortilla Chips – For dipping and scooping.
Warm Cornbread – Adds a sweet and savory contrast.
Mexican Rice – Serve on the side or mix into the bowl.
Side Salad – A light counterbalance to the rich soup.
Grilled Cheese – For the ultimate comfort food combo.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Let soup cool, then freeze in freezer-safe containers for up to 2 months.

Reheating:
Stovetop: Reheat over medium-low, stirring occasionally.
Microwave: Heat in 1-minute intervals, stirring between each.
Add a splash of broth or milk to loosen if needed.

Frequently Asked Questions

1. Can I make this vegetarian?
Yes! Skip the meat and use extra beans or a meat alternative. Use vegetable broth instead of chicken or beef broth.

2. Can I use Velveeta instead of shredded cheese?
You can, though using real shredded cheese offers a better flavor and texture.

3. How spicy is this soup?
Mild as written, but you can increase the heat with extra jalapeños or hot diced tomatoes.

4. Can I cook this on the stovetop instead?
Absolutely. Simmer everything in a large pot for about 30 minutes, then stir in the cheese and cream to finish.

Final Thoughts
Slow Cooker Nacho Soup is the ultimate one-pot meal—cheesy, hearty, and completely comforting. It brings all the flavors of your favorite nachos into a warm, scoopable bowl that’s perfect for cozy nights or sharing with friends.

Top it, dip into it, and savor every bite. Make it once, and it’ll become a staple on your cold-weather (or any-weather) menu.

Preparation Time: 10 minutes
Cooking Time: 6–7 hours (on LOW)
Cuisine: Tex-Mex / American

Nutritional Information (Per Serving):
Calories: 420 | Protein: 23g | Carbohydrates: 19g | Fat: 28g | Fiber: 4g | Sodium: 880mg

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