Crockpot Chili Cheese Dog Soup Tips, FAQ & printable recipe

Tips for success

To achieve the best texture for your croutons, toast the brioche slices until they are golden brown and crisp, then cut them into cubes. If you are preparing these in advance, store them in an airtight container to maintain their crunch.

Adding them to the soup only right before serving prevents them from becoming soggy and allows the diner to enjoy the contrast between the warm, soft soup and the crispy, buttery bread.

If you find that the soup is too thick for your preference, you can thin it out by adding a small amount of warm beef broth, one tablespoon at a time, until the desired consistency is reached. Conversely, if you want a thicker soup, you can continue to stir over low heat for an extra few minutes after the cheese has melted, which will allow some of the moisture to evaporate and the sauce to tighten up further.

Variations

• Spicy Chili Dog Soup: Add two diced jalapeños or a tablespoon of crushed red pepper flakes during the initial Crockpot layering. This adds a nice kick that complements the richness of the cheese.
• Loaded Veggie Boost: Incorporate a cup of diced bell peppers or corn kernels when adding the other ingredients to the slow cooker. These additions add color and texture while keeping the meal hearty.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months in a freezer-safe container.

Reheat

Thaw in the refrigerator overnight and reheat gently on the stovetop, stirring frequently until smooth and hot.

Allow any leftover soup to cool to room temperature, but do not let it sit out for more than two hours for food safety. Once cooled, transfer the soup into an airtight container. It can be stored in the refrigerator for up to three days.

When you are ready to eat it again, reheat the soup gently on the stovetop or in the microwave, stirring occasionally to ensure the cheese emulsion remains smooth and consistent.

This soup is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the base through the four-hour simmer, then cool and refrigerate it.

When you are ready to serve, reheat the soup on the stove until it is hot, then stir in the cream cheese, mustard, and cheddar as directed in the final phase. This ensures the cheese remains perfectly creamy and prevents it from separating during storage.

Serving ideas

Present the soup in deep, warm bowls to help maintain its temperature throughout the meal. The toppings are essential for the full experience, so offer them in small side bowls if you are serving a crowd.

This allows each person to customize the amount of diced onion and extra cheese they prefer, while you can distribute the toasted brioche croutons individually to ensure they stay as crispy as possible until the very last bite.

For a complete meal, consider serving this soup alongside a simple green salad with a bright vinaigrette. The acidity of the salad dressing provides a refreshing counterpoint to the rich, cheesy nature of the soup. Ensure that you have extra napkins on hand, as this dish is designed to be indulgent and hearty, making it the ideal centerpiece for a casual gathering or a relaxing weekend dinner at home.

Frequently asked questions

Recipe card

Crockpot Chili Cheese Dog Soup

Prep 15 minCook 4 hRest 3 minTotal 4 h 18 minServes 6

Ingredients

• 1.5 lb ground beef, browned
• 1 lb all-beef hot dogs, sliced
• 15 oz kidney beans
• 15 oz tomato sauce
• 1 onion, diced
• 2 tbsp chili powder
• 3 cups beef broth
• 8 oz cream cheese
• 2 tbsp yellow mustard
• 2.5 cups shredded mild yellow cheddar cheese
• toasted buttered brioche bun croutons, for serving
• diced white onion, for serving
• shredded cheddar, for serving

Instructions

1. Brown the ground beef in a skillet over medium-high heat until fully cooked. Drain excess fat if necessary. Ensure the beef reaches an internal temperature of at least 160°F (71°C).
2. Add the browned ground beef, sliced hot dogs, kidney beans, tomato sauce, diced onion, chili powder, and beef broth into the 6-quart Crockpot. Ensure the hot dogs reach an internal temperature of at least 145°F (63°C) and let them rest for at least 3 minutes. Stir to combine all ingredients thoroughly.
3. Cover the Crockpot and cook on the LOW setting for 4 hours. This allows the flavors to meld together and the onions to soften completely.
4. After the 4-hour cooking time, add the cream cheese, yellow mustard, and shredded mild yellow cheddar to the Crockpot. Stir continuously until the cheese is completely melted and the soup is smooth and creamy.
5. Ladle the hot chili cheese dog soup into bowls. Top with toasted buttered brioche bun croutons, diced white onion, and extra shredded cheddar cheese for a complete presentation.

Contains: gluten, milk, mustard, eggs

Estimated nutrition per serving

Calories

580

Protein

28.5 g

Carbohydrates

18.2 g

Fat

42.1 g

Fiber

3.5 g

Sugar

5.2 g

Sodium

1150 mg

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