Crockpot Nacho Cheese Soup
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.
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.