Slow Cooker Nacho Soup

Imagine the aroma of savory spices wafting through your kitchen as a hearty Slow Cooker Nacho Soup simmers away.

It’s the perfect blend of simplicity and comfort, ready to warm you on a cozy night.

With tender ground beef, zesty Rotel tomatoes, and melted cheddar, this soup transforms into a rich, flavorful masterpiece.

Let’s bring this delightful dish to life and savor every comforting spoonful together.

Kitchen Tools Required

• 1 Slow cooker
• 1 Cutting board
• 1 Knife
• 1 Ladle
• 1 Measuring cup
• 1 Wooden spoon

Ingredients

• 1 pound Ground beef
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 can (15 ounces) Black beans, drained and rinsed
• 1 can (15 ounces) Corn, drained
• 1 can (10 ounces) Rotel tomatoes with green chilies
• 1 can (10 ounces) Enchilada sauce
• 2 cups Chicken broth
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 cup Cheddar cheese, shredded
• 1 cup Tortilla chips, crushed
• Salt and pepper to taste

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Slow Cooker Nacho Soup, follow this timeline:

1. Reading and Gathering Ingredients (10 minutes):
   • Read through the recipe to familiarize yourself with the steps.
   • Gather all ingredients and equipment needed for the recipe.
2. Prep Work (15 minutes):
   • Chop the onion and mince the garlic.
   • Brown the ground beef in a skillet over medium heat, then drain the excess fat.
3. Assembling in the Slow Cooker (10 minutes):
   • Transfer the cooked beef to the slow cooker.
   • Add the chopped onion, minced garlic, black beans, corn, Rotel tomatoes, and enchilada sauce.
   • Pour in the chicken broth and stir in the cumin and chili powder.
   • Season with salt and pepper to taste.
4. Cooking Time (4 hours):
   • Cover the slow cooker and set it to cook on low for 4 hours.
5. Final Steps (15 minutes):
   • After 4 hours of cooking, stir in the shredded cheddar cheese until melted.
   • Let the soup rest for 10 minutes before serving.
6. Serving:
   • Serve the soup hot, garnished with crushed tortilla chips.

Recipe Instructions

Brown the ground beef in a skillet over medium heat, then drain the excess fat.

Transfer the cooked beef to the slow cooker.

Add the chopped onion, minced garlic, black beans, corn, Rotel tomatoes, and enchilada sauce to the slow cooker.

Pour in the chicken broth and stir in the cumin and chili powder.

Season with salt and pepper to taste.

Cover the slow cooker and cook on low for 4 hours.

Stir in the shredded cheddar cheese until melted.

Let the soup rest for 10 minutes before serving.

Serve the soup hot, garnished with crushed tortilla chips.

Serving Tips

• Avocado Slices: Add fresh avocado slices on top for a creamy texture and a burst of flavor.
• Sour Cream: A dollop of sour cream can add a cool, tangy contrast to the spicy soup.
• Jalapeño Slices: For those who love extra heat, garnish with fresh or pickled jalapeño slices.
• Lime Wedges: Squeeze fresh lime juice over the soup to enhance the flavors with a zesty kick.
• Cilantro: Sprinkle chopped cilantro for a fresh, herbal note that complements the Mexican flavors.

Storage

Store leftover Slow Cooker Nacho Soup in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze in portion-sized containers for up to 3 months.

Freezing

To freeze Slow Cooker Nacho Soup, allow it to cool completely.

Portion into airtight containers, leaving space for expansion.

Label with date and contents.

Then freeze for up to three months.

Reheating

To reheat Slow Cooker Nacho Soup, use a stovetop or microwave.

Stir occasionally for even heating.

Add extra broth or water if needed to maintain the desired consistency.

Final Thoughts

Slow Cooker Nacho Soup is a delightful and easy meal that brings the flavors of nachos into a comforting bowl of soup.

Its combination of ground beef, beans, corn, and Rotel tomatoes creates a hearty base.

The addition of cheddar cheese and crushed tortilla chips adds texture and richness to the dish.

You can easily adjust the spice level by modifying the amount of chili powder.

For those who prefer a creamier texture, consider incorporating some sour cream or cream cheese.

This soup is perfect for a cozy family dinner or a fun gathering with friends.

It’s simple to prepare, requiring minimal hands-on time thanks to the slow cooker.

Enjoy the warm, cheesy goodness of nacho soup with your loved ones.

Frequently Asked Questions

Can I Use Ground Turkey Instead of Ground Beef?

Yes, you can substitute ground turkey for ground beef. Use the same 1-pound measurement. Sauté turkey with onion and garlic for enhanced flavor, ensuring it’s fully cooked. Adjust seasoning as turkey is leaner, potentially requiring less salt.

How Can I Make This Soup Vegetarian?

To make it vegetarian, swap ground beef for 1 pound of crumbled tofu or extra beans. Use vegetable broth instead of chicken broth. Adjust seasoning to taste. Make certain you sauté tofu with onion and garlic for enhanced flavor.

What Can I Substitute for Rotel Tomatoes?

You can substitute Rotel tomatoes with 10 ounces of canned diced tomatoes and a 4-ounce can of diced green chilies. This maintains the spicy flavor while providing the right consistency. Adjust chili quantity for desired heat level.

Is It Possible to Make This Soup Spicier?

Yes, increase the spice by adding 1-2 diced jalapeños or 1 teaspoon cayenne pepper. Sauté jalapeños with onion. Alternatively, use hot enchilada sauce or additional chili powder. Adjust these elements to suit your desired heat level.

Can I Prepare This Soup in Advance?

You can prepare the soup in advance by completing all steps except cheese and tortilla garnishes. Store it in the fridge up to 3 days. Reheat gently, incorporate cheese until melted, then garnish with tortilla chips before serving.