Description
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.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
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
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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (on LOW)
- Cuisine: Tex-Mex / American