Slow Cooker Nacho Soup is a comforting and hearty dish perfect for busy days when you crave bold, cheesy flavors without the hassle. Packed with seasoned ground beef, colorful veggies, beans, and a creamy cheese base, this soup is the ultimate crowd-pleaser.

Its slow-cooked richness and slight kick from jalapeño and spices make it an irresistible favorite. Serve it with tortilla chips for a meal that’s as fun as it is satisfying!

Why You’ll Love This Recipe:

People will love this Slow Cooker Nacho Soup because it combines the rich, cheesy flavors of classic nachos with the comforting warmth of a hearty soup.

It’s incredibly easy to make, thanks to the slow cooker, and perfect for busy days or feeding a crowd.

The blend of seasoned beef, beans, veggies, and a creamy, cheesy broth delivers satisfying, bold flavors in every bite.

Plus, it’s versatile—pair it with tortilla chips, top it with green onions, or customize with your favorite nacho toppings for a dish everyone can enjoy!

Key Ingredients:

Ground Beef: Adds a hearty, savory base to the soup.

Black Beans and Corn: Provide texture, nutrition, and a classic Tex-Mex flavor.

Jalapeño and Chili Powder: Bring a mild kick of heat and spice to enhance the flavors.

Cheddar Cheese and Heavy Cream: Create a rich, creamy, and cheesy broth that ties the soup together.

Chicken or Beef Broth: Serves as the flavorful foundation for the soup.

Slow Cooker Nacho Soup

Ingredients

1 lb ground beef, cooked and drained

1 cup yellow onion, chopped

1 cup green bell pepper, chopped

3 cloves garlic, minced

1 jalapeño, seeded and diced

15 oz canned corn, drained

15 oz black beans, drained and rinsed

15 oz petite diced tomatoes, drained

1 ½ tsp chili powder

1 ½ tsp salt

1 tsp ground black pepper

1/8 tsp red pepper flakes

3 ½ cups chicken or beef broth

8 oz cheddar cheese, shredded

1 cup heavy cream

3-4 tbsp all-purpose flour

Chopped green onions for garnish

Instructions

Assemble the Base

Place the cooked ground beef, chopped onion, green bell pepper, garlic, diced jalapeño, corn, black beans, and diced tomatoes into a 5-6 quart slow cooker. Sprinkle in the chili powder, salt, black pepper, and red pepper flakes. Pour the chicken or beef broth over the mixture and stir everything together gently.

Cook Gently

Secure the lid and let it cook on high for 4 hours or on low for 8 hours.

Incorporate Cheese and Cream

When the cooking time is finished, add the shredded cheddar cheese to the soup and stir. In a small bowl, mix the heavy cream and flour until the mixture is smooth and lump-free. Gradually stir this mixture into the slow cooker.

Complete the Cooking Process

Replace the lid and cook on high for an additional 30 minutes to allow the soup to thicken to the desired consistency.