This Nacho Soup recipe is so easy to make in your Slow Cooker it’s not even funny. Pretty much a dump and go recipe which is perfect for those who don’t have much time on their hands.
The beauty of this soup recipe is its simplicity. Many of the ingredients can be tweaked to your liking. You can use Ground Turkey instead of Ground Beef.
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Use a Red Bell Pepper instead of the Green Bell Pepper, or use any other kind of pepper you prefer.
You can even leave the Jalapeño out if you want and control the heat by using more or less of the crushed red pepper flakes.
Try to resist as much as possible the temptation to open the lid while it’s cooking as the slow cooker loses heat. By just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F.
How Hot Are the Peppers
The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.
| Pepper Type | Scoville Rating (Heat) |
|---|---|
| Bell Pepper | 0-0 |
| Banana Pepper | 0-500 |
| Poblano Pepper | 1000-1500 |
| Jalapeño Pepper | 2500-8000 |
| Serrano Peppers | 10,000-25,000 |
| Manzano Pepper | 12,000-30,000 |
| Tabasco & Cayenne | 30,000-50,000 |
| Habanero Pepper | 100,000-300,000 |
| Ghost Pepper | 855,000-1,000,000 |
| Carolina Reaper | 1,500,000-2,300,000 |
Gather your Ingredients
You will need the following ingredients to make this Nacho Soup recipe in your Slow Cooker (see recipe card for quantities): Ground Beef, Yellow Onion, Green Bell Pepper, Garlic Cloves, Jalapeño, Corn, Black Beans, Petite Diced Tomatoes, Chili Powder, Salt, Ground Black Pepper, Crushed Red Pepper Flakes, Low Sodium Chicken Broth, Cheddar Cheese, Heavy Cream, All Purpose Flour and Green Onions.
How to Make Nacho Soup in Slow Cooker
- In a skillet, cook ground beef until browned. Drain excess fat.
- Add the cooked beef, vegetables, beans, spices and chicken broth to the slow cooker. Stir gently to combine.
- Place the lid on the slow cooker and cook on high for 4 hours or on low for 8 hours.
- When the time is up, stir in the shredded cheese. In a small bowl, whisk together the all purpose flour and heavy cream until smooth. Pour into the slow cooker and stir to combine.
- Cover and continue cooking for an additional 30 minutes.
- Optionally garnish with chopped green onions and tortilla chips.
Slow Cooker Nacho Soup
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Ingredients
- 1 lb Lean Ground Beef, cooked and drained of fat
- 1 Cup Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 3 Garlic Cloves, minced
- 1 Fresh Jalapeño, seeds removed and diced
- 15 oz Corn, drained
- 15 oz Black Beans, drained and rinsed well
- 15 oz Petite Diced Tomatoes, drained
- 1 ½ Tsp Chili Powder
- 1 ½ Tsp Salt
- 1 Tsp Ground Black Pepper
- ⅛ Tsp Crushed Red Pepper Flakes
- 32 oz Low Sodium Chicken Broth
- 8 oz Cheddar Cheese, shredded
- 1 Cups Heavy Whipping Cream
- 4 Tbsp All Purpose Flour
- Green onions, chopped for topping
Instructions
- In a skillet, cook ground beef until browned. Drain excess fat.
- Add the cooked beef, vegetables, beans, spices and chicken broth to the slow cooker. Stir gently to combine.
- Place the lid on the slow cooker and cook on high for 4 hours or on low for 8 hours.
- When the time is up, stir in the shredded cheese. In a small bowl, whisk together the all purpose flour and heavy cream until smooth. Pour into the slow cooker and stir to combine.
- Cover and continue cooking for an additional 30 minutes.
- Optionally garnish with chopped green onions and tortilla chips.
Notes
My family just loved this Slow Cooker Nacho Soup. I was hesitant making soup in my slow cooker as I had never done it before. It turned out so delicious. The cheese and heavy cream made it very creamy. A 10 in my book.