Creamy, cheesy, and packed with flavor, this slow cooker nacho soup brings everything you love about nachos into one cozy bowl. It’s the perfect weeknight dinner with minimal effort.
Loaded with ground beef, beans, tomatoes, and melty cheese, it’s the kind of comfort food that satisfies everyone at the table. Add your favorite toppings, and it’s a fiesta in a bowl.
Key Ingredients That Make Slow Cooker Nacho Soup Irresistible
- Ground beef – The hearty, savory base of the soup that adds richness and a classic nacho feel.
- Black beans – For added texture, fiber, and a creamy bite that balances the beef.
- Diced tomatoes with green chilies – A tangy, spicy blend that brings bold flavor and depth.
- Corn – Sweet bursts of corn add contrast and a pop of color to every spoonful.
- Taco seasoning – This seasoning packet brings the entire flavor profile together with a smoky, zesty punch.
- Cream cheese – Makes the soup luscious and creamy with just the right hint of tang.
- Cheddar cheese – Melts into the broth for an indulgent, cheesy finish that ties in the nacho theme perfectly.
How to Make It: From Skillet to Slow Cooker to Table
Start by browning the ground beef and sautéing it with garlic and onion for that deep, savory base.
Then, toss everything—beef mixture, beans, tomatoes, corn, broth, spices—into the slow cooker. Let it simmer on low all day while you go about your day.
About 30 minutes before dinner, stir in the cream cheese and cheddar. Let it melt into the soup, thickening it and bringing that signature nacho creaminess.
Ladle into bowls and pile on your favorite toppings—think crunchy chips, avocado, sour cream, and cilantro. It’s a customizable, crave-worthy meal that hits all the right notes.
Nacho Soup Tips, Tricks & Tasty Twists
To keep things smooth and creamy, always use softened cream cheese and freshly shredded cheddar—bagged cheese can clump or become grainy.
Want it spicier? Add diced jalapeños, a few dashes of hot sauce, or even a pinch of cayenne during cooking.
Prefer a vegetarian version? Swap the beef for lentils or plant-based crumbles, and use vegetable broth. You can also play with toppings—try crushed tortilla strips, lime juice, or pickled onions for an extra zing.
If you’re aiming for a lower-calorie option, use reduced-fat cream cheese and lean ground beef. You can also bulk it up with extra veggies like zucchini or bell peppers.
Keeping It Fresh: How to Store Leftovers Like a Pro
Let your slow cooker nacho soup cool completely before transferring it to airtight containers. It’ll keep in the refrigerator for up to 4 days.
To freeze, portion into freezer-safe containers, leaving space for expansion. It freezes beautifully for up to 2 months. Thaw overnight in the fridge before reheating.
When reheating, warm gently over medium-low heat on the stove, stirring often. Add a splash of broth or milk to loosen it up and bring back that silky texture. Avoid microwaving too quickly, as it can separate the cheese.
Slow Cooker Nacho Soup
Ingredients
For the Soup
- 1 small onion finely chopped
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can corn, drained
- 2 cups cheddar cheese shredded
- 1 packet taco seasoning
- 1 pound ground beef
- 1 15-ounce can diced tomatoes with green chilies (such as Rotel)
- 1 jalapeño sliced (optional)
- 4 cups chicken broth
- 2 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1 8-ounce block cream cheese, cubed and softened
- 1 teaspoon ground cumin
- Salt and pepper to taste
For Toppings (optional)
- Sour cream
- Diced tomatoes
- Sliced avocado or guacamole
- Sliced black olives
- Extra shredded cheese
- Fresh cilantro
- Tortilla chips
- Green onions
Instructions
- In a skillet set over medium heat, brown the ground beef thoroughly, breaking it apart into small crumbles as it cooks. Stir in the chopped onion and minced garlic, cooking until the onion becomes translucent, approximately 3–4 minutes. Drain any rendered fat. Transfer the beef mixture into the slow cooker. Add the black beans, corn, diced tomatoes with green chilies, chicken broth, taco seasoning, cumin, smoked paprika, and jalapeño, if using. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Roughly 30 minutes before serving, incorporate the cream cheese cubes and shredded cheddar, stirring well to ensure they melt smoothly into the soup. Season to taste with salt and pepper. Serve hot, garnished with your preferred toppings.
