Description
Creamy slow cooker nacho soup delivers a fiesta of flavors that dance across your palate with zesty southwestern charm. Mexican-inspired comfort blends cheesy goodness and hearty ingredients, promising a delightful meal you’ll crave again and again.
Ingredients
Scale
- 4 cups chicken broth
- 1 pound lean ground beef
- 1 (15 oz/425 g) can black beans, drained and rinsed
- 1 (15 oz/425 g) can diced tomatoes with green chilies, undrained
- 1 (15 oz/425 g) can corn, drained
- 1 (8 oz/226 g) block cream cheese, softened and cut into cubes
- 2 cups shredded cheddar cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 jalapeno, sliced (optional)
- Salt and pepper, to taste
Optional Toppings:
- Sour cream
- Additional shredded cheese
- Tortilla chips
- Sliced avocado or guacamole
- Diced tomatoes
- Sliced black olives
- Chopped green onions
- Fresh cilantro
Instructions
- Meat Preparation: Brown ground beef in a skillet over medium heat, crumbling thoroughly. Incorporate diced onions and minced garlic, sautéing until onions turn translucent. Eliminate excess grease from the pan.
- Slow Cooker Assembly: Transfer seasoned meat mixture into a 6-quart slow cooker. Blend black beans, diced tomatoes with green chilies, corn, chicken broth, taco seasoning, ground cumin, smoked paprika, and jalapeno slices. Ensure ingredients are evenly distributed.
- Cooking Process: Secure slow cooker lid and simmer on low temperature for 6-8 hours or high temperature for 3-4 hours, allowing flavors to meld and develop rich complexity.
- Cheese Integration: Thirty minutes prior to serving, introduce cubed cream cheese and shredded cheddar. Stir continuously until cheeses completely dissolve, creating a smooth, velvety texture. Calibrate seasoning with salt and pepper according to preference.
- Presentation: Portion soup into serving bowls, garnishing with selected toppings. Serve piping hot, showcasing the robust, zesty nacho-inspired soup.
Notes
- Thoroughly drain excess fat after browning ground beef to prevent a greasy soup texture and reduce unnecessary calories.
- Add cream cheese and cheddar during the last 30 minutes to prevent cheese from breaking or becoming grainy, ensuring a smooth, creamy consistency.
- Adjust jalapeno quantity or remove seeds to control spiciness, making the soup adaptable for different heat tolerances without compromising flavor.
- Swap ground beef with ground turkey for a leaner option or use plant-based meat alternatives to create vegetarian-friendly versions of the nacho soup.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 300
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 70 mg