Slow Cooker Nacho Soup
A hearty slow cooker soup with beef, beans, corn, cheddar and a creamy broth for an easy spoonable spin on nacho night.
Prep 20 min · Cook 4 hr 30 min · Total 4 hr 50 min · Makes 8 servings
Ingredients
- 1 lb ground beef
- 1 C yellow onion, chopped
- 1 C green bell pepper, chopped
- 3 cloves garlic, minced
- 1 jalapeño
- 15 oz corn, drained
- 15 oz black beans
- 15 oz petite diced tomatotes, drained
- 1 1/2 tsp chili powder
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1/8 tsp red pepper flakes
- 3 1/2 C chicken or beef broth
- 8 oz cheddar cheese, shredded
- 1 C heavy cream
- 3-4 Tb all purpose flour
- Green onions, chopped for topping
Directions
- Place the cooked beef in a 5-6 quart slow cooker, followed by the vegetables, beans, all the seasonings, and the broth. Use a spoon to gently mix everything together. Put the lid on and set it to high for 4 hours, or choose low for 8 hours.
- After the 4 hours has elapsed, add the shredded cheese and stir it through. In a separate bowl, whisk the flour with the heavy cream until the mixture is smooth. Add that cream mixture to the slow cooker and stir again. Cover it back up and cook for 30 minutes more.
- Ladle it up while warm, adding chopped green onions and tortilla chips at the table.