Description

This creamy, cheesy slow cooker nacho soup is packed with Tex-Mex flavors, tender ground beef, beans, and a hint of spice. It’s a warm, comforting meal that’s perfect for busy weeknights!

Ingredients

Units Scale

For the Soup:

1 pound (450g) ground beef (or ground turkey)
1 small onion, diced
2 cloves garlic, minced
1 (15 oz / 425g) can black beans, drained and rinsed
1 (15 oz / 425g) can diced tomatoes with green chilies (like Rotel)
1 (15 oz / 425g) can corn, drained
1 (10 oz / 283g) can nacho cheese soup (or cheddar cheese soup)
4 cups (950ml) chicken or beef broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
4 oz (113g) cream cheese, softened
1 cup (120g) shredded cheddar cheese

For Serving:

Tortilla chips
Shredded cheese
Sliced jalapeños
Sour cream
Fresh cilantro

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Instructions

Cook the Beef – In a skillet over medium heat, cook the ground beef and diced onion until browned. Drain excess fat and transfer to the slow cooker.
Assemble the Soup – Add garlic, black beans, diced tomatoes, corn, nacho cheese soup, broth, and all seasonings to the slow cooker. Stir to combine.
Cook – Cover and cook on low for 6-8 hours or high for 3-4 hours.
Add the Cheese – In the last 30 minutes of cooking, stir in cream cheese and shredded cheddar. Let it melt and mix well.

Serve & Enjoy – Ladle into bowls and top with tortilla chips, extra cheese, jalapeños, sour cream, and fresh cilantro.

Notes

Spicy Version: Add ½ teaspoon cayenne pepper or diced jalapeños.
Thicker Soup: Stir in 2 tablespoons of cornstarch mixed with water.

Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.