This is a creamy, slightly spicy nacho soup recipe that’s perfect for a chilly day. Or, to switch up taco Tuesday!
For those preferring a spicier soup, the spice level can be increased by adding a diced fresh jalapeno and/or ⅛ tsp of crushed red pepper.
My preference is to make this soup on the stovetop, but it can also be made in a slow cooker.
To do this, add to a 4-quart slow cooker all of the ingredients except for the cornstarch, half and half, and cheese. Mix together, cover, and cook on low for six hours. Then, whisk together the cornstarch and ½ and ½ to make a slurry. Whisk the slurry into the slow cooker and then whisk in the cheese. Cover and cook on low for one more hour before serving.
Ingredients
Equipment
Method
- In a large stockpot, brown the ground beef with a dash of salt and pepper until no longer pink. Drain the excess fat from the ground beef and return it to the pot.
- Add the green pepper, onion, garlic, green chiles, tomatoes, black pepper, and salt to the pot and cook on medium-low for five minutes.
- Add the taco seasoning and water to the pot and cook on medium-low for five minutes.
- Add the beef broth, beans, corn, cumin, and chili powder to the pot and bring to a boil; boil for five minutes.
- While the pot boils, whisk the ½ and ½ and cornstarch together in a small mixing bowl to make a slurry. Reduce the pot to a strong simmer and slowly whisk the slurry into the soup and simmer for 15 minutes.
- Whisk in the cheese and stir frequently while it simmers for 10 minutes.
- Garnish bowls of the soup with tortilla chips, green onion, and cilantro.
Notes
This recipe was adapted from Baked by Rachel's "Slow Cooker Nacho Soup," originally published in 2016.
After you’ve tried the nacho soup, check out our post on 7 Slow Cooker Recipes Your Family Will Love.
