I love this recipe because it transforms all the best parts of nachos into a warm, cozy soup that feels indulgent yet nourishing. The slow cooker makes it incredibly easy to prepare — I just brown the meat, toss everything in, and let it simmer until rich and flavorful. I also like that it’s a crowd-pleaser with endless topping options. Whether I’m making it for a family dinner or game day, it always disappears fast.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound cooked ground beef (fat drained) 1 cup chopped yellow onion 1 cup chopped green bell pepper 3 minced garlic cloves 1 diced jalapeño (seeds removed) 15 ounces canned corn, drained 15 ounces canned black beans, rinsed and drained 15 ounces canned petite diced tomatoes, drained 1 1/2 teaspoons chili powder 1 1/2 teaspoons salt 1 teaspoon black pepper 1/8 teaspoon crushed red pepper flakes 3 1/2 cups chicken or beef broth 8 ounces shredded cheddar cheese 1 cup heavy cream 3 to 4 tablespoons regular flour Chopped green onions, for garnish
Directions
Combine Ingredients in Slow Cooker: I add the cooked ground beef, chopped vegetables, beans, seasonings, and broth to a 5–6 quart slow cooker. I stir gently to combine all the ingredients evenly.
Slow Cook the Base: I cover the slow cooker with the lid and cook on high for 4 hours or on low for 8 hours. During this time, the flavors deepen and the vegetables become tender.
Add Cheese and Thicken: When the base is ready, I stir in the shredded cheddar cheese. In a separate bowl, I whisk together the flour and heavy cream until smooth. I pour this mixture into the slow cooker, stir well, and continue cooking on low for another 30 minutes to allow the soup to thicken and the cheese to melt completely.
Serve and Garnish: Once thickened, I ladle the soup into bowls and top with chopped green onions. I like serving it with tortilla chips on the side for dipping or sprinkling on top for crunch.
Servings and Timing
This recipe serves 4 people. Prep time is 15–20 minutes, cooking time is 4–8 hours (depending on the setting), for a total of about 4 ½–8 hours. The nutrition for the full recipe (without toppings) is approximately 2400–2600 calories, 150–165 g protein, 140–160 g fat, and 150–170 g carbohydrates.
Variations
I sometimes make this soup with ground turkey or chicken for a lighter option. For a vegetarian version, I skip the meat and double the beans or add lentils. If I want it spicier, I stir in a little extra chili powder or add diced green chiles. When I’m craving extra creaminess, I top each serving with a dollop of sour cream or diced avocado. Swapping cheddar for pepper jack or a Mexican cheese blend gives it a fun flavor twist too.
Storage/Reheating
I store leftovers in airtight containers in the refrigerator for up to 4 days. The flavors actually improve as it sits. To reheat, I warm it on the stovetop over medium-low heat, stirring occasionally, or microwave it in short intervals until heated through. If the soup thickens too much, I add a splash of broth or cream to loosen it. I also freeze cooled portions in freezer-safe containers for up to 3 months — I just thaw overnight in the fridge and reheat gently before serving.
FAQs
Can I make this with ground turkey or chicken?
Yes, I often swap in lean ground turkey or chicken for a lighter version.
Can I make it dairy-free?
Absolutely. I use full-fat coconut milk instead of cream and dairy-free cheese alternatives.
Why shouldn’t I add the cheese and cream early?
Adding them too soon can cause the dairy to curdle. I always wait until the last 30 minutes of cooking.
Can I use different beans?
Yes, pinto or kidney beans work perfectly in place of black beans.
How can I thicken the soup without flour?
I mix a tablespoon of cornstarch with water or blend a cup of the soup and stir it back in.
What toppings go well with this soup?
I love topping it with avocado, sour cream, diced tomatoes, jalapeños, or crushed tortilla chips.
Can I make it spicier?
Yes, I add extra red pepper flakes or a few dashes of hot sauce.
What can I serve alongside it?
Warm corn tortillas, a side salad, or a bowl of rice pair wonderfully.
Can I make this recipe ahead?
Yes, I combine all non-dairy ingredients the night before, refrigerate, and cook the next day.
How do I keep it from becoming too thick when reheating?
I simply add a bit of broth or milk to loosen the consistency while stirring gently.
Conclusion
This Healthy Slow Cooker Nacho Soup is one of my favorite easy, hands-off dinners. I love how it brings all the flavors of cheesy, spicy nachos into a hearty, comforting soup that cooks itself while I’m busy. It’s rich, flavorful, and endlessly customizable with fun toppings. Whether I’m feeding family, friends, or meal prepping for the week, this soup always delivers — warm, filling, and full of Mexican-inspired comfort.
This Healthy Slow Cooker Nacho Soup combines all the bold, cheesy, and zesty flavors of nachos in a warm, hearty bowl. Loaded with lean ground meat, beans, vegetables, and cheddar, it’s a creamy, protein-packed comfort meal made easy in the slow cooker.
Ingredients
1 lb cooked ground beef (fat drained)
1 cup chopped yellow onion
1 cup chopped green bell pepper
3 garlic cloves, minced
1 diced jalapeño (seeds removed)
15 oz canned corn, drained
15 oz canned black beans, rinsed and drained
15 oz canned petite diced tomatoes, drained
1 1/2 tsp chili powder
1 1/2 tsp salt
1 tsp black pepper
1/8 tsp crushed red pepper flakes
3 1/2 cups chicken or beef broth
8 oz shredded cheddar cheese
1 cup heavy cream
3–4 tbsp all-purpose flour
Chopped green onions, for garnish
Instructions
In a 5–6 quart slow cooker, combine the cooked ground beef, onion, bell pepper, garlic, jalapeño, corn, black beans, tomatoes, seasonings, and broth. Stir to mix evenly.
Cover and cook on high for 4 hours or low for 8 hours until the vegetables are tender and flavors meld.
When ready, stir in the shredded cheddar cheese until melted.
In a small bowl, whisk together the flour and heavy cream until smooth. Pour the mixture into the slow cooker and stir well.
Cook on low for another 30 minutes to thicken the soup and fully melt the cheese.
Serve hot, topped with chopped green onions, and optional garnishes like avocado, sour cream, or tortilla chips.
Notes
Use ground turkey or chicken for a lighter version.
For a dairy-free option, substitute coconut milk for cream and vegan cheese.
Add extra chili powder or hot sauce for more heat.
To thicken without flour, use cornstarch or blend a portion of the soup.
The soup freezes well—cool completely before storing for up to 3 months.
