Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 7g
- Sodium: 1100mg
- Fat: 37g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 130mg
