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Slow Cooker Nacho Soup

A hearty, creamy nacho-inspired soup packed with ground beef, beans, and melted cheese, perfect for a cozy dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1 can diced tomatoes with green chiles
  • 1 packet taco seasoning
  • 2 cups beef broth
  • 1 cup milk
  • 2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • salt and pepper to taste
Garnish
  • 1/2 cup crushed tortilla chips
  • 1/4 cup shredded cheddar cheese
  • 2 tbsp sour cream
  • 2 tbsp fresh cilantro chopped

Equipment

  • Large skillet
  • 6-quart slow cooker

Method
 

Cooking Steps
  1. Brown the ground beef in a large skillet over medium-high heat until fully cooked.
  2. Add onion and garlic to the skillet, sautéing until fragrant.
  3. Transfer the mixture to a 6-quart slow cooker.
  4. Stir in black beans, corn, tomatoes, taco seasoning, and beef broth.
  5. Cover and cook on low for 4-5 hours or high for 2-3 hours.
  6. Stir in milk and shredded cheddar cheese until melted and smooth.
  7. Fold in the sour cream until well combined.
  8. Season with salt and pepper to taste.
  9. Ladle into bowls and top with tortilla chips, extra cheese, sour cream, and cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For extra heat, add a minced jalapeño with the onion.