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–+ servings
creamy nacho flavored soup

Slow Cooker Nacho Soup

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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 25 minutes
Course Soup
Cuisine Mexican
Servings 6 servings

Equipment

  • 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 black beans drained and rinsed
  • 1 can corn drained
  • 1 can Rotel tomatoes with green chilies
  • 1 can 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

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.

Notes

For optimal flavor, consider browning the ground beef with a bit of onion and garlic for added aroma before transferring it to the slow cooker. Adjust the spice level by adding more or less chili powder based on your preference. If you want a creamier texture, you can stir in a bit of sour cream or cream cheese before serving.
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