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Super Nacho Soup

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef, cooked and drained of extra fat
  • 1 c chopped green pepper
  • 1 c chopped white onion
  • 2 tsp minced garlic
  • 4 oz diced green chiles
  • 15 oz petite diced tomatoes
  • 1 tsp ground black pepper (fresh ground preferred)
  • 2 tsp salt (fresh ground preferred)
  • 3 tbsp taco seasoning (or one packet)
  • 1 c water
  • 4 c low sodium beef broth
  • 15 oz low-sodium black beans (drained and rinsed)
  • 1½ c frozen corn
  • 1½ tsp cumin
  • 1½ tsp chili powder
  • 1 c half and half
  • 3 tbsp cornstarch
  • 2 c freshly shredded cheddar cheese (or a mix of cheddar, Colby, or Monterey Jack cheeses)
  • cilantro garnish
  • green onion garnish
  • crushed tortilla chips garnish

Equipment

  • 1 stock pot

Method
 

  1. 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.
  2. Add the green pepper, onion, garlic, green chiles, tomatoes, black pepper, and salt to the pot and cook on medium-low for five minutes.
  3. Add the taco seasoning and water to the pot and cook on medium-low for five minutes.
  4. Add the beef broth, beans, corn, cumin, and chili powder to the pot and bring to a boil; boil for five minutes.
  5. 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.
  6. Whisk in the cheese and stir frequently while it simmers for 10 minutes.
  7. 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.