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Here’s what you need to make this tasty slow cooker nacho soup: - 1 pound ground beef (or turkey) - 1 onion, diced - 2 cloves garlic, minced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 1 can (8 oz) tomato sauce - 2 cups beef or chicken broth - 1 tablespoon taco seasoning - 1 teaspoon cumin - 2 cups shredded sharp cheddar cheese - 1 cup cream cheese, cubed - Salt and pepper to taste - Optional toppings: sliced jalapeños, diced avocado, fresh cilantro, tortilla chips Using these ingredients, you create a warm and rich soup. If you want a lighter option, you can swap the ground beef for turkey. The black beans and corn add fiber and sweetness. Diced tomatoes with green chilies give it a zesty kick. Feel free to customize your toppings. I like fresh cilantro and avocado for creaminess. Tortilla chips add a nice crunch too. You can find the full recipe in the main article to guide you through each step. - Brown the ground beef and drain fat: Start by heating a skillet over medium heat. Add the ground beef and break it apart with a spoon. Cook until it is no longer pink. Drain any fat and set the beef aside. - Sauté the onion and garlic: In the same skillet, add the diced onion and minced garlic. Sauté them for a few minutes until they are soft and clear. - Combine all ingredients in the slow cooker: Now, transfer the cooked beef, onions, and garlic to your slow cooker. Add the black beans, corn, diced tomatoes, tomato sauce, and broth. Mix everything well. - Cook on low for 4-6 hours or high for 2-3 hours: Cover the slow cooker and set it on low for 4 to 6 hours. If you’re in a hurry, you can set it on high for 2 to 3 hours. This lets all the flavors blend. - Add shredded cheese 30 minutes before serving: About half an hour before you want to serve, stir in the shredded cheddar cheese. This makes the soup creamy and rich. - Garnish with toppings: Once the soup is ready, serve it hot. You can add toppings like sliced jalapeños, diced avocado, fresh cilantro, and crispy tortilla chips. These add flavor and texture. - Suggested serving options: Serve this soup with a side of warm tortilla chips or a fresh salad. It makes a great meal for family or friends. For the detailed recipe, check out the Full Recipe. To make your slow cooker nacho soup perfect, stir the ingredients well. This helps all the flavors mix and cook evenly. Each slow cooker is different, so adjust the cooking time based on your model. If yours cooks fast, check the soup at 3 hours on high. If it’s slower, you may need 7 hours on low. Kick up the flavor by adding spices like chili powder or smoked paprika. You can also try some fresh herbs. Chopped cilantro or parsley can brighten the dish. If you like a bit of heat, sliced jalapeños are a great choice. Sometimes the soup may be too thick. If this happens, add a bit more broth or water. For saltiness, taste your soup first before adding more salt. If it’s too bland, add more taco seasoning or cumin. Adjust the spices slowly until you’re happy with the flavor. {{image_2}} For a vegetarian nacho soup, swap the ground beef for a plant-based meat. You can use lentils or mushrooms for texture and flavor. Replace the broth with vegetable broth for a fully meat-free dish. This keeps the taste rich and satisfying while being kinder to the planet. If you want a dairy-free version, use plant-based cheese and cream cheese. Almond or cashew cream can add creaminess without dairy. You can also skip the cheese entirely and add more beans or vegetables for a hearty bite. To make your nacho soup spicy, add diced jalapeños or a splash of hot sauce. If you like heat, consider using spicy taco seasoning instead. You can also mix in some diced green chiles for a flavor boost. For extra flavor, try adding ingredients like corn salsa or black olives. You can also mix in fresh herbs like cilantro or green onions just before serving. These additions give your soup a fresh twist and enhance the overall taste. When it comes to sides, tortilla chips are a classic choice. They add crunch and can be dipped in the soup. You might also enjoy some warm, crusty bread on the side for a cozy meal. For gatherings, consider serving the soup in individual bowls with a topping bar. Let guests add their favorite toppings like avocado, cheese, or sour cream. This makes it fun and allows everyone to customize their bowl. Check out the Full Recipe for more details on making this dish. To store leftover nacho soup, let it cool first. Then, place it in an airtight container. Ensure the lid seals tightly to keep out air. Leftover soup lasts about three to four days in the fridge. Always label your container with the date you stored it. This helps you track freshness. Freezing nacho soup is simple. First, cool the soup completely. Then, pour it into freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze it for up to three months. When ready to eat, thaw the soup overnight in the fridge. For reheating frozen soup, the best method is to use the stove. Pour the soup into a pot and heat it slowly over low heat. Stir often to help it heat evenly. You can also use the microwave, but make sure to stir it halfway through. When reheating nacho soup, use a pot on the stove for the best flavor. Heat it on low and stir frequently. If using a microwave, heat in short bursts. This helps avoid cooking it too fast. To keep flavors fresh, taste the soup before serving. You may want to add a bit more cheese or spices. Adjusting the seasoning can bring back its vibrant taste. Enjoy your soup warm with your favorite toppings from the Full Recipe! To make slow cooker nacho soup vegetarian, swap the ground beef for a plant-based meat. You can use lentils, black beans, or a veggie mix. Replace the beef broth with vegetable broth for a rich flavor. This keeps the soup hearty and tasty. Yes, you can use different cheeses! Monterey Jack gives a nice melt. Pepper Jack adds heat. For a sharper taste, try gouda or a mix of cheeses. Just ensure the cheese melts well in the soup. To thicken your slow cooker nacho soup, add cornstarch mixed with cold water. Stir this mixture in about 30 minutes before serving. You can also mash some beans or add more cream cheese for a creamy texture. Many sides pair well with nacho soup. Try crispy tortilla chips for crunch. A fresh salad or guacamole complements the soup nicely. You can also serve it with warm bread for a filling meal. To adjust the spice level, add or reduce jalapeños. For milder soup, remove the seeds. You can also use mild salsa or skip the chili peppers altogether. If you want it spicier, add hot sauce or extra taco seasoning. You learned how to make a delicious slow cooker nacho soup. We covered key ingredients and simple steps. Plus, I shared tips and tasty variations to suit your taste. You can enjoy this dish in many ways, from spicy versions to vegetarian options. Remember to store leftovers properly for later. Nacho soup is great for gatherings or cozy meals at home. Try it out and make it your own!

Slow Cooker Nacho Soup

Warm up your weeknights with this hearty Slow Cooker Nacho Soup! This easy recipe features savory ground beef, zesty spices, and creamy cheese, creating the perfect comfort food for any occasion. Customize it with your favorite toppings for an extra touch. Ready to dive into a delicious and hassle-free meal? Click through to discover the full recipe and bring this tasty delight to your dinner table tonight!
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Ingredients
  

1 pound ground beef (or turkey for a lighter option)

1 onion, diced

2 cloves garlic, minced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 can (8 oz) tomato sauce

2 cups beef or chicken broth

1 tablespoon taco seasoning

1 teaspoon cumin

2 cups shredded sharp cheddar cheese

1 cup cream cheese, cubed

Salt and pepper to taste

Optional toppings: sliced jalapeños, diced avocado, fresh cilantro, tortilla chips

Instructions
 

In a skillet over medium heat, brown the ground beef, breaking it apart with a spoon until fully cooked. Drain any excess fat and set aside.

    In the slow cooker, add the diced onion and minced garlic and sauté for a few minutes until they become translucent.

      Add the cooked ground beef to the slow cooker, followed by the black beans, corn, diced tomatoes with green chilies, tomato sauce, and broth.

        Stir in the taco seasoning, cumin, salt, and pepper. Mix well to combine all ingredients thoroughly.

          Add the cubed cream cheese to the slow cooker. Gently press it down into the soup without fully mixing it in – this will allow it to melt beautifully during cooking.

            Cover the slow cooker with the lid and cook on low for 4-6 hours, or on high for 2-3 hours, until the soup is heated through and the flavors meld together.

              About 30 minutes before serving, stir in the shredded cheddar cheese until melted and well incorporated into the soup.

                Adjust seasoning to taste and add extra salt and pepper if necessary.

                  Serve hot, garnished with your choice of toppings, such as jalapeños, avocado, cilantro, and crunchy tortilla chips for added texture.

                    Prep Time: 15 mins | Total Time: 6-7 hours | Servings: 6-8