Description
Slow Cooker Nacho Soup is the ultimate cheesy Tex-Mex comfort in a bowl. This cozy, bold soup blends seasoned beef, black beans, corn, tomatoes, and a swirl of cheddar and cream cheese for a creamy, nacho-inspired bite. Perfect for weeknights, game days, or family dinners, it delivers bold nacho flavor without chips. Top with sour cream, jalapeños, green onions, or crushed tortilla chips for a crowd-pleasing finish.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) tomato sauce
- 3 cups beef broth
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- ½ cup cream cheese, softened
- Salt and black pepper, to taste
Instructions
- In a skillet over medium heat, cook ground beef and onion until browned. Drain excess fat.
- Add garlic and cook for 30 seconds.
- Transfer beef mixture to the slow cooker.
- Stir in black beans, corn, diced tomatoes, tomato sauce, broth, and taco seasoning.
- Cover and cook on low for 4 hours or high for 2 hours.
- Stir in cheddar and cream cheese until melted and creamy.
- Adjust seasoning and serve hot with desired toppings.
Notes
- Feel free to substitute ground turkey for a lighter version.
- Make it gluten-free by using gluten-free taco seasoning.
- Leftovers refrigerate well for 3-4 days.
- Optional toppings: crushed tortilla chips, sour cream, jalapeños, green onions, avocado.
- Prep Time: 15 minutes
- Cook Time: 4 hours on low or 2 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: ~680
- Sugar: 6 g
- Sodium: ~1200 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 38 g
- Cholesterol: 180 mg
Keywords: Slow Cooker Nacho Soup, Tex-Mex soup, cheesy soup, beef soup, nacho flavor, easy soup