Slow-Cooker Nacho Soup with Taco Beef and Cheddar Tips, FAQ & printable recipe

Tips for success

For the most vibrant flavor, use a high-quality taco seasoning or make your own with chili powder, cumin, garlic powder, and oregano.

If you like extra heat, add a finely diced jalapeno or a dash of hot sauce when you add the other ingredients. For a smoky note, try using fire-roasted diced tomatoes instead of regular ones.

To make this soup even heartier, stir in a cup of cooked rice or quinoa after the soup has finished cooking. You can also top each bowl with fresh cilantro, diced red onion, or a squeeze of lime juice for brightness.

The soup thickens as it sits, so if you have leftovers, add a splash of broth or water when reheating to reach your desired consistency.

Variations

• Chicken Nacho Soup: Replace the ground beef with 2 pounds of boneless, skinless chicken breasts or thighs. Brown the chicken in the skillet, then shred it after cooking. Use chicken broth instead of beef broth, and cook until the chicken reaches 165°F (74°C).
• Vegetarian Nacho Soup: Omit the ground beef and use vegetable broth. Add an extra can of black beans and a can of pinto beans for protein. Stir in a cup of frozen corn and a diced zucchini along with the other vegetables. The soup will be ready in 4 hours on low.
• Spicy Chorizo Nacho Soup: Swap the ground beef for 2 pounds of fresh Mexican chorizo, removing it from the casings. Brown the chorizo in the skillet, breaking it up, and drain excess fat. Use chicken broth instead of beef broth and add an extra can of diced tomatoes with green chiles for more heat.
• White Queso Nacho Soup: Use white cheddar and Monterey Jack cheese instead of sharp cheddar. Add a can of drained white hominy along with the beans and corn. The soup will have a milder, creamier flavor, reminiscent of white queso dip.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of broth if needed to loosen.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a little broth or water if too thick.

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; add a little broth or water when reheating to loosen it. Reheat gently on the stovetop or in the microwave, stirring occasionally, until hot and bubbly. Do not let the soup boil, as the dairy could separate.

This soup is perfect for meal prep. Prepare the beef and chop the vegetables a day ahead, then store them separately in the refrigerator. In the morning, simply add everything to the slow cooker and cook as directed. The finished soup also freezes well for up to 3 months—thaw overnight in the refrigerator and reheat gently.

Serving ideas

Serve this soup as a main course with a side of warm cornbread or a simple green salad. For a party, set up a topping bar with tortilla chips, pickled jalapenos, sour cream, diced avocado, shredded lettuce, and fresh cilantro, letting guests customize their bowls.

The soup is substantial enough to be a meal on its own, but it also pairs beautifully with a cold beer or a margarita.

For a fun twist, use the soup as a dip for tortilla chips at your next game-day gathering. Transfer the soup to a slow cooker set to warm and let guests dip directly into it.

You can also spoon the soup over baked potatoes or use it as a filling for burritos. The possibilities are endless, and every version is just as delicious.

Frequently asked questions

Recipe card

Slow-Cooker Nacho Soup with Taco Beef and Cheddar

Prep 15 minCook 4 hTotal 4 h 15 minServes 8

Ingredients

• 2 lb ground beef
• 1 oz taco seasoning
• 15 oz black beans, drained and rinsed
• 15 oz sweet corn, drained
• 10 oz diced tomatoes and green chiles
• 1 red bell pepper, diced
• 3 cups beef broth
• 1 cup heavy cream
• 8 oz cream cheese, cubed and softened
• 2 1/2 cups sharp cheddar cheese, freshly shredded
• Tortilla chips, for serving
• Pickled jalapeno slices, for serving
• Sour cream, for serving
• Diced avocado, for serving

Instructions

1. In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, until browned and no longer pink, about 8 to 10 minutes. Drain off any excess fat. Stir in the taco seasoning and cook for 1 minute more, until fragrant.
2. Transfer the seasoned beef to the slow cooker. Add the black beans, corn, diced tomatoes and green chiles, red bell pepper, and beef broth. Stir everything together until well combined.
3. Cover the slow cooker and cook on LOW for 4 hours, until the flavors have melded and the soup is hot and bubbling around the edges.
4. After 4 hours, stir in the heavy cream, cubed cream cheese, and shredded cheddar cheese. Continue stirring until the cream cheese and cheddar are fully melted and the soup is smooth and velvety, about 5 minutes.
5. Ladle the hot soup into warm bowls. Top with crunchy tortilla chips, pickled jalapeno slices, a dollop of sour cream, and diced avocado. Serve immediately.

Contains: milk, gluten

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.