Name: Crockpot Nacho Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound ground beef (cooked and drained); 1 green bell pepper (seeded, membranes removed, and diced); 1 yellow onion (diced); 1 jalapeño pepper (seeded, membranes removed, and diced); 3 cloves garlic (minced); 15 ounces whole kernel corn; 15 ounces black beans (rinsed and drained); 15 ounces diced tomatoes (drained); 1 ½ teaspoons salt; 1 ½ teaspoons chili powder; 1 teaspoon black pepper; ⅛ teaspoon red pepper flakes; 3 cups chicken broth; 1 cup heavy cream; 3 tablespoons flour; 8 ounces shredded cheddar cheese

Cheesy, hearty, and loaded with beef, beans, corn, and tomatoes—this Crockpot Nacho Cheese Soup is comfort food you didn’t know you needed.

So here’s the thing—I didn’t “discover” Crockpot Nacho Cheese Soup on purpose. It wasn’t one of those Pinterest-perfect, planned-ahead meals. Nope. It was a Tuesday. One of those Tuesdays where you’re tired, the sink is full of dishes, and you’ve got a couple random ingredients that don’t look like dinner. Sound familiar?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

I had leftover ground beef from taco night, a can of black beans that had been hiding in the pantry for… longer than I’d like to admit, and some corn. And of course, cheese. Because in my house, cheese is like oxygen—you don’t run out. So I did what any tired, hungry person would do: I threw it all into the crockpot and hoped for the best.

By the time it was done, the house smelled like a nacho platter had come to life. My husband hovered around like a vulture with a fork in hand, and my kid declared, “This is better than nachos!” which is basically the highest compliment he could ever give. And me? I just laughed because honestly, it felt like one of those happy kitchen accidents that suddenly becomes a family tradition.

Here’s a quick peek at what’s inside:

Why You’ll Love This Crockpot Nacho Cheese Soup Recipe?

This Crockpot Nacho Cheese Soup isn’t fancy. Let’s be clear—it’s not the dish you’d serve to impress your in-laws who own matching wine decanters. But it is the dish you’ll want when it’s cold outside, when you’ve got a game on TV, or when you just need something cozy that doesn’t require babysitting on the stove.

It’s hearty—beef, beans, corn, the whole crew. It’s creamy thanks to sour cream, cheddar, and heavy cream. And it’s a little spicy without scaring off the spice-haters. Honestly, it’s like if taco night and nacho night had a baby and decided to raise it in a crockpot. And if that mental image doesn’t make you smile, then maybe you just need more cheese in your life.

Ingredient Notes:

Let’s talk about what goes into this bowl of cheesy comfort:

Ground Beef – Classic, hearty, and gives it that “stick to your ribs” feel. Cook it and drain it first so you’re not swimming in grease.
Bell Pepper & Onion – Flavor base. They make everything smell (and taste) like you actually tried.
Jalapeño – Just a gentle kick if you remove the seeds. Want fire? Leave them in.
Garlic – Because without garlic, it’s just sadness in a pot.
Corn & Black Beans – Bulk it up, add texture, and make it more than just cheesy broth.
Diced Tomatoes – They brighten things up so it’s not too heavy.
Spices – Chili powder, red pepper flakes, salt, pepper. Nothing wild—just enough to keep you interested.
Chicken Broth – The liquid gold that makes everything play nice together.
Heavy Cream + Flour – This duo thickens the soup so it feels indulgent.
Cheddar Cheese – Sharp is best. And please, shred your own if you can—it melts smoother.
Nacho Chips & Green Onions – For topping. For crunch. For flair.

How To Make Crockpot Nacho Cheese Soup?

This recipe is crockpot cooking at its best—minimal effort, maximum payoff.

Step 1 – Load the crockpot.
Throw in the ground beef, corn, black beans, tomatoes, bell pepper, jalapeño, and onion. Don’t overthink it—it’ll all come together.

Step 2 – Season and stir.
Add broth, garlic, salt, chili powder, pepper, and red pepper flakes. Stir it around like you’re pretending to be on a cooking show.

Step 3 – Cook.
Set it to low for 8 hours or high for 4. Walk away. Seriously. Go do literally anything else. The soup’s got this.

Step 4 – Make it cheesy.
With about 30 minutes left, stir in the cheddar cheese. Watch it melt into that glorious golden goodness.

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Step 5 – Thicken it up.
Whisk the flour into the heavy cream, pour it in, and let it cook another 30 minutes. This is when it goes from “good soup” to “holy moly, give me more.”

Step 6 – Finish and serve.
Ladle it into bowls, toss on crushed nacho chips and green onions, and try not to burn your tongue diving in too fast.

Storage Options:

If you somehow have leftovers (unlikely, but humor me), they’ll keep in the fridge for up to three days. Reheat gently on the stove or in the microwave with a splash of broth if it’s thickened too much. You can freeze it too—just know that cream-based soups sometimes separate a little when thawed. Stir it well and you’ll be fine.

Variations and Substitutions:

One of the best parts of this Crockpot Nacho Cheese Soup is how forgiving it is.

Meat Swap – Use ground turkey, chicken, or even chorizo.
Vegetarian – Skip the meat and double the beans. It still tastes amazing.
Cheese Twist – Pepper Jack, Monterey Jack, or a mix of whatever’s in your fridge.
Extra Heat – More jalapeños, hot sauce, or cayenne. If you like to sweat, go for it.
Low-Carb – Drop the corn and beans, add cauliflower rice.

What to Serve with Crockpot Nacho Cheese Soup?

This soup’s already a meal, but here are a few things that make it even better:

Tortilla Chips – For dunking, scooping, and crunching.
Salad – Something crisp and fresh to balance the richness.
Mexican Rice – Makes it feel like a full Tex-Mex spread.
Salsa or Guac – Because more is more when it comes to toppings.

Frequently Asked Questions:

Can I make it ahead?
Yes! Toss everything in the crockpot insert, stash it in the fridge overnight, then pop it in the next day. Just hold the cheese and cream until the end.

Is it spicy?
Not really. It’s more cozy than fiery. But hey—add hot sauce if you want to break a sweat.

Do I have to shred the cheese myself?
No, but pre-shredded can make the soup a little grainy. If you’re feeling lazy, it’ll still taste good. If you want silky smooth, grab a block and shred.

And there you have it—Crockpot Nacho Cheese Soup, the “oops dinner” that became a favorite. It’s hearty, cheesy, and way too easy to pass up. So… are you saving this for game day, or making it tonight just because?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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