Description
Simmering with zesty flavors, this slow cooker nacho soup delivers a hearty Mexican-inspired meal. Rich cheese, crisp toppings, and spicy seasonings invite you to savor each comforting spoonful.
Ingredients
Scale
- 2 cups shredded cheddar cheese
- 1 (8-ounce) block cream cheese, softened and cut into cubes
- 1 pound lean ground beef
- 4 cups chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes with green chilies (e.g., Rotel), undrained
- 1 (15-ounce) can corn, drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeno, sliced (optional, for added heat)
- 1 packet taco seasoning
- 1 tsp ground cumin
- ½ tsp smoked paprika
- salt and pepper, to taste
- sour cream
- additional shredded cheese
- tortilla chips
- sliced avocado or guacamole
- diced tomatoes
- sliced black olives
- chopped green onions
- fresh cilantro
Instructions
- Meat Preparation: Brown ground beef in a skillet over medium heat, breaking into fine crumbles. Add diced onions and minced garlic, sautéing until onions turn translucent. Drain excess fat to maintain a clean flavor profile.
- Slow Cooker Assembly: Transfer seasoned meat mixture into slow cooker. Combine black beans, diced tomatoes with green chilies, corn kernels, and chicken broth. Integrate taco seasoning, ground cumin, smoked paprika, and optional sliced jalapenos to create a robust flavor foundation.
- Cooking Process: Cover and simmer on low for 6-7 hours or high for 3-4 hours, allowing ingredients to develop a rich, deep taste. During the final half-hour, introduce cream cheese cubes and shredded cheddar, stirring until completely dissolved for a creamy consistency.
- Final Touches: Adjust seasoning with salt and pepper. Ladle the steaming soup into serving bowls. Enhance with classic nacho toppings like chopped cilantro, crispy tortilla strips, sour cream, or additional cheese. Serve immediately while piping hot.
Notes
- Manage Meat Browning: Ensure ground beef is finely crumbled and excess fat is drained for a cleaner, more concentrated flavor profile.
- Control Spice Intensity: Adjust jalapeno quantity or remove seeds to customize heat level, making the soup adaptable for different spice tolerances.
- Cheese Melting Technique: Add cream cheese and cheddar during the final 30 minutes to prevent separation and achieve a smooth, creamy consistency.
- Dietary Flexibility: Substitute ground beef with ground turkey or plant-based meat alternative for lighter or vegetarian versions, maintaining the soup’s rich flavor structure.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 75 mg