If your slow cooker is sitting in a kitchen cupboard gathering dust and feeling lonely, it’s time to dust it off and use it to make this wonderful cheese soup! You can also use the slow cook setting on an Instant Pot.
This south-of-the-border-inspired soup is an eclectic blend of tomatoes, beef, beans, cheese, corn, and more, and the seasonings include chili powder, chilies, garlic, and chicken broth.
This is such a simple recipe to prepare. You just have to grab the ingredients and layer them in your crockpot. After that, the choice is yours as to whether you give it 4 hours on Low or 8 hours on High.
So, if you’re going to be out of the house all day but you want to come back to something warming, tasty and comforting, this is an ideal recipe to pick. There’s no way you aren’t going to love it!
Why You’ll Love the Recipe:
This winter warmer of a dish is far too good to only make during the coldest months. In fact, you’re going to love this thick, rich and spicy nacho cheese soup whenever you make it. The slow cooking really melds all those wonderful flavors together and the result is seriously impressive.
How to Serve It:
Ladle the nacho cheese soup hot from the crockpot into mugs or bowls. You can serve some bread too if you like, to ensure you scoop up every last drop of this wonderful cheese soup recipe.
Ingredients:
- Diced tomatoes
- Ground beef
- Salt
- Green bell pepper
- Chili powder
- Onion
- Black pepper
- Jalapeno
- Red pepper flakes
- Minced garlic
- Chicken broth
- Corn
- Shredded cheddar cheese
- Heavy whipping cream
- Black beans
- Flour
How to make Crockpot Nacho Cheese Soup:
Layer the ground beef, bell pepper, onion, diced tomatoes, corn, beans, and jalapeno in the bottom of the Crockpot.
Stir the garlic, red pepper flakes, chili powder, broth, and salt and pepper to taste into the Crockpot, and stir to combine well.
Cover and cook on low for 8 hours.
After the first 4 hours, stir in the cheese.
In a bowl, whisk together the flour and heavy whipping cream.
Pour the mixture into the Crockpot, cover, and cook for an additional 30 minutes.
Stir and serve.
Not every delicious cheese soup recipe is as easy to prepare as this one. All you have to do is add the ingredients to your slow cooker, give the soup a stir, and then leave the crockpot to work its magic. Your kitchen is going to smell like heaven while this is cooking!
Crockpot Nacho Cheese Soup
Ingredients
- 15 oz. Can diced tomatoes drained
- 1 lb. Ground beef cooked and drained
- 1 ½ tsp. Salt
- 1 Green bell pepper chopped
- 1 ½ tsp. Chili powder
- 1 Onion chopped
- 1 tsp. Black pepper
- 1 Jalapeno deseeded and chopped
- ⅛ tsp. Red pepper flakes
- 3 tsp. Minced garlic
- 3 C. Chicken broth
- 15 oz. Can of corn drained
- 8 oz. Shredded cheddar cheese
- 1 C. Heavy whipping cream
- 15 oz. Can Black beans rinsed and drained
- 3 Tbsp. Flour
Instructions
- Layer the ground beef, bell pepper, onion, diced tomatoes, corn, beans and jalapeno in the bottom of the Crockpot.
- Stir the garlic, red pepper flakes, chili powder, broth and salt and pepper to taste into the Crockpot, and stir to combine well.
- Cover and cook on low for 8 hours.
- After the first 4 hours, stir in the cheese.
- In a bowl, whisk together the flour and heavy whipping cream.
- Pour the mixture into the Crockpot, cover and cook for an additional 30 minutes.
- Stir and serve.
Can You Make It Ahead?
Like with most soups, this one can be prepared ahead. It heats back up well.
Storage Instructions:
The soup will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can leave out the chili powder and jalapeno if you prefer a milder result, or increase the amounts if you want to up the spiciness factor. You can also swap half the cheddar cheese for another type of cheese, perhaps a Mexican blend or something like Monterey Jack.
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