There are nights when all you want is something warm, hearty, and just a little indulgent. That’s exactly when Slow Cooker Nacho Soup comes to the rescue. It’s creamy, a little spicy, and loaded with all the flavors you love in a plate of nachos—only in spoonable form. Think about it: cheesy broth, tender beef, beans, corn, peppers, and just enough heat from jalapeños to keep things interesting.
As a mom of three, I’ve learned that soups like this are lifesavers. I can toss everything in the slow cooker in the morning, head off to work or errands, and come back to a house that smells like a cozy Tex-Mex kitchen. And when I serve it with a pile of crunchy tortilla chips? Well, let’s just say there are never leftovers.
Table of Contents
Why You’ll Love This Slow Cooker Nacho Soup
- It’s a one-pot wonder—minimal dishes, maximum flavor.
- Great for busy weeknights or lazy weekends.
- Customizable: spice it up or tone it down to please picky eaters.
- Freezer-friendly, so you can save a batch for later.
- Tastes like nachos, only cozier.
What Does Slow Cooker Nacho Soup Taste Like?
Imagine a cross between taco soup and queso dip. The broth is silky from cream and cheese, the beef adds heartiness, and the beans and veggies give it body. It’s savory, slightly smoky from chili powder, and has a gentle kick from jalapeños and red pepper flakes. If comfort food had a fiesta, this would be the centerpiece.
Ingredients You’ll Need for Slow Cooker Nacho Soup
The beauty of Slow Cooker Nacho Soup is that it uses everyday ingredients you probably already have in your pantry or fridge. Each one adds its own layer of flavor, creating that irresistible “nacho in a bowl” experience. Let’s break them down so you know exactly what role they play:
- 1 lb ground beef (cooked and drained): This is the hearty base of your soup. Browning it first keeps your broth from getting greasy and locks in flavor. If you’re looking for a lighter option, ground turkey works beautifully too.
- 1 cup yellow onion, chopped: Onions are the quiet hero of this dish, adding natural sweetness that balances out the spices.
- 1 cup green bell pepper, chopped: The bell pepper adds freshness and a slight crunch, helping the soup feel more balanced.
- 3 cloves garlic, minced: Garlic is non-negotiable here—it deepens the flavor and gives your nacho soup that mouthwatering aroma.
- 1 jalapeño, seeded and diced: Adds just the right kick. If you want it spicier, leave a few seeds in; if not, keep it mild by removing them all.
- 15 oz canned corn, drained: Sweet corn kernels give each spoonful a little pop of texture and sweetness.
- 15 oz black beans, drained and rinsed: Creamy and protein-packed, beans make this soup extra filling.
- 15 oz petite diced tomatoes, drained: Tomatoes add acidity and freshness, balancing out the richness of cheese and cream.
- Spices: You’ll need 1 ½ tsp chili powder, 1 ½ tsp salt, 1 tsp black pepper, and 1/8 tsp red pepper flakes. These spices create that smoky, slightly spicy nacho flavor we all love.
- 3 ½ cups chicken or beef broth: This is the base liquid that brings everything together. Both work great, so use what you have on hand.
- 8 oz cheddar cheese, shredded: The star of the show! Sharp cheddar melts into the broth, turning it into creamy, cheesy goodness.
- 1 cup heavy cream: This adds richness and a velvety finish.
- 3–4 tbsp all-purpose flour: A simple way to thicken your soup without overpowering the flavors.
- Chopped green onions, for garnish: A fresh, crunchy topping that finishes the soup with color and brightness.
If you’re a fan of soups like this one, I think you’ll also enjoy my Creamy Chicken Tortilla Soup, which has a similar Tex-Mex comfort vibe.
With these ingredients, your Slow Cooker Nacho Soup will be cheesy, hearty, and full of bold flavors that taste like a Tex-Mex feast in every bite.
How to Make Slow Cooker Nacho Soup (Step by Step)
Making Slow Cooker Nacho Soup is one of those kitchen wins where the effort is minimal, but the results taste like you’ve been cooking all day. Follow these easy steps, and you’ll have a hearty, cheesy soup ready to wow your family:
Step 1: Prep Your Ingredients
Before you even touch the slow cooker, brown your ground beef in a skillet over medium heat until it’s fully cooked. This step adds richness and keeps the broth from turning oily. Drain off any extra fat and set the beef aside.
Meanwhile, chop your onion, bell pepper, garlic, and jalapeño. Trust me—taking five extra minutes for fresh aromatics makes all the difference in flavor.
Step 2: Build the Soup Base
Now it’s time to let the slow cooker do the heavy lifting. In a 5–6 quart slow cooker, combine:
- Cooked ground beef
- Onion
- Bell pepper
- Garlic
- Jalapeño
- Corn
- Black beans
- Tomatoes
Sprinkle in the chili powder, salt, black pepper, and red pepper flakes. Finally, pour in the chicken or beef broth and give everything a good stir so the flavors can mingle.
(If you love simple, dump-and-go recipes like this, you might also like my Slow Cooker Taco Soup.)
Step 3: Let It Cook Low and Slow
Cover the slow cooker with the lid and set it on low for 8 hours or high for 4 hours. This is where the magic happens—your kitchen will smell like a Tex-Mex cantina by the time it’s done.
Step 4: Add the Cheesy Goodness
Once the cooking time is up, stir in the shredded cheddar cheese until it melts smoothly into the broth. This is the moment your Slow Cooker Nacho Soup truly becomes a comfort-food masterpiece.
Step 5: Thicken the Soup
In a small bowl, whisk together the heavy cream and flour until there are no lumps. Slowly pour this mixture into the slow cooker while stirring. This will thicken your soup and make it luxuriously creamy.
Step 6: Final Simmer
Cover again and cook for an additional 30 minutes on high. This gives the soup time to thicken and develop even deeper flavor.
Step 7: Serve and Garnish
Ladle the Slow Cooker Nacho Soup into bowls, then garnish with chopped green onions for freshness. For the ultimate experience, serve with crispy tortilla chips on the side—or crumble them right on top for extra crunch.
Tips and Tricks for Perfect Slow Cooker Nacho Soup
- Brown the beef first: It keeps the broth from becoming greasy.
- Adjust spice levels: Leave out the jalapeño if serving kids, or add more chili flakes if you like heat.
- Cheese matters: A good sharp cheddar melts beautifully. Pre-shredded works, but shredding from the block gives creamier results.
- Serving idea: Top with sour cream, avocado, or even crushed tortilla chips.
- Freezer-friendly: Store cooled soup in freezer bags for up to 3 months.
Storage
- Fridge: Store leftovers in an airtight container for 3–4 days. Reheat on the stove or in the microwave.
- Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently.
FAQs
Can I use ground turkey instead of beef?
Absolutely. Turkey or chicken works well and makes it a little lighter.
Can I make it vegetarian?
Yes! Just skip the meat and use vegetable broth. You can even add extra beans for protein.
What goes best with this soup?
Tortilla chips, cornbread, or a crisp side salad balance it out.
Does it get too spicy with jalapeños?
Not at all if you remove the seeds. It gives warmth without being overwhelming.
Conclusion
If you’re craving a meal that’s hearty, cheesy, and full of Tex-Mex flavor, Slow Cooker Nacho Soup is the answer. It’s comfort food with a kick, and once you try it, you’ll want to keep it in your regular rotation. So grab your slow cooker, gather those ingredients, and let your kitchen work its magic.
And when you make it, I’d love to hear about it—leave a rating or tag me so I can see your delicious results.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Slow Cooker Nacho Soup – Quick, Easy & Delicious
- Total Time: 4 hours 45 minutes
- Yield: 4 servings 1x
Description
Slow Cooker Nacho Soup is a hearty, cheesy, and slightly spicy comfort food packed with ground beef, beans, veggies, and bold Tex-Mex flavors. Perfect for a no-fuss meal, this rich and creamy soup is made entirely in the Crockpot for easy weeknight dinners.
Ingredients
1 lb ground beef, cooked and drained
1 cup yellow onion, chopped
1 cup green bell pepper, chopped
3 cloves garlic, minced
1 jalapeño, seeded and diced
15 oz canned corn, drained
15 oz black beans, drained and rinsed
15 oz petite diced tomatoes, drained
1 ½ tsp chili powder
1 ½ tsp salt
1 tsp ground black pepper
1/8 tsp red pepper flakes
3 ½ cups chicken or beef broth
8 oz cheddar cheese, shredded
1 cup heavy cream
3–4 tbsp all-purpose flour
Chopped green onions for garnish
Instructions
1. In a 5-6 quart slow cooker, combine cooked ground beef, onion, bell pepper, garlic, jalapeño, corn, black beans, tomatoes, chili powder, salt, black pepper, and red pepper flakes. Pour in the chicken or beef broth and stir gently to mix.
2. Cover and cook on high for 4 hours or low for 8 hours.
3. Once the cooking time is up, stir in the shredded cheddar cheese.
4. In a small bowl, whisk together the heavy cream and flour until smooth. Pour the mixture into the slow cooker and stir to combine.
5. Cover and cook for an additional 30 minutes on high to allow the soup to thicken.
6. Serve warm, garnished with chopped green onions. Pair with tortilla chips for added crunch.
Notes
For a spicier version, keep the jalapeño seeds or add hot sauce.
Use ground turkey or chicken for a leaner option.
Make it gluten-free by using cornstarch instead of flour.
Leftovers keep well in the fridge for up to 3 days and freeze beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 6g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 105mg
Keywords: slow cooker nacho soup, crockpot taco soup, cheesy beef soup, Tex-Mex soup
