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Slow Cooker Nacho Soup
Loaded nacho soup made in the slow cooker with beef, beans, corn, and melty cheese. Cozy, easy, and full of flavor.
Servings 4 servings
Calories 785kcal
Ingredients
- 1 pound ground beef browned and drained
- 1 small yellow onion diced
- 1 red bell pepper seeded and diced
- 3 cloves garlic minced
- 1 jalapeño diced
- 1 10 oz bag frozen corn
- 1 15 oz can black beans, drained and rinsed
- 1 10 oz can tomatoes with green chiles
- 1 1 ounce envelope taco seasoning
- 3 ½ cups chicken broth
- 1 cup heavy cream
- 4 tablespoons flour
- 2 cups shredded cheddar cheese
- Garnish with jalapenos scallion, tortilla strips, etc
Instructions
- To the slow cooker add your cooked ground beef.
- Add onion, red bell pepper, garlic, jalapeño, corn, black beans, tomatoes with green chiles, taco seasoning, and broth. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- About 30 minutes before serving, whisk heavy cream and flour together in a small bowl until smooth. Stir into the soup.
- Stir in the cheddar cheese.
- Cover, and let cook for 20–30 more minutes until slightly thickened.
- Stir well and serve hot with tortilla chips and your favorite nacho toppings.
Notes
Nutrition
Calories: 785kcal | Carbohydrates: 15g | Protein: 37g | Fat: 64g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 1248mg | Potassium: 574mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2439IU | Vitamin C: 45mg | Calcium: 482mg | Iron: 3mg