Description
Comfort meets Mexican flair in this slow cooker nacho soup, delivering zesty spices and cheesy goodness. Hearty ingredients meld together, creating a soul-warming dish perfect for gatherings and weeknight dinners you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 1 pound lean ground beef
- 1 (8-ounce) block cream cheese, softened and cut into cubes
- 2 cups shredded cheddar cheese
Vegetables and Aromatics:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes with green chilies (e.g., Rotel), undrained
- 1 (15-ounce) can corn, drained
- 1 jalapeno, sliced (optional, for added heat)
Spices and Liquids:
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 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
- Prepare the meat foundation by searing ground beef in a skillet over medium temperature, fragmenting the protein into delicate crumbles while achieving complete doneness.
- Incorporate aromatic companions of diced onions and minced garlic, sautéing until the vegetable becomes translucent and releases its fragrant essence.
- Eliminate excess lipids from the meat mixture through careful draining, ensuring a clean culinary canvas.
- Transfer the seasoned protein medley into a capacious slow cooker vessel, creating the initial layer of flavor complexity.
- Introduce complementary ingredients including black beans, fire-roasted tomatoes with verdant chilies, golden corn kernels, rich chicken broth, robust taco seasoning, earthy ground cumin, smoky paprika, and optional fiery jalapeno slices.
- Thoroughly integrate all components, ensuring a harmonious flavor profile throughout the liquid landscape.
- Seal the slow cooker and allow the mixture to develop depth by simmering on low thermal setting for 6-8 hours or accelerated high setting for 3-4 hours.
- During the final culinary phase, gently fold cubed cream cheese and shredded cheddar into the bubbling mixture, stirring until these dairy elements melt into a luxurious, velvety consistency.
- Calibrate the seasoning with strategic pinches of salt and pepper, refining the soup’s flavor nuances.
- Present the steaming concoction in individual serving vessels, adorned with preferred garnishes that amplify the nacho-inspired experience.
Notes
- Swap ground beef with ground turkey or plant-based crumbles for a leaner, lighter version that still packs fantastic flavor.
- Quickly sear the beef before slow cooking to enhance the meat’s depth and lock in rich, caramelized taste notes.
- Customize heat levels by adjusting jalapeno quantities or using milder green chiles for sensitive palates.
- Prep ingredients night before and store in refrigerator to streamline morning slow cooker assembly, making weekday meals effortless.
- 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: 8
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 150mg