Crockpot Nacho Cheese Soup
This Crockpot Nacho Cheese Soup combines ground beef, cheddar cheese, black beans, corn, tomatoes, peppers, and spices into a rich, creamy, and hearty comfort dish.
12 Servings
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
Instructions
Assemble base ingredients
- In the crockpot insert, combine the cooked ground beef, corn, black beans, diced tomatoes, bell pepper, jalapeño, and onion.
Add seasonings and broth
- Pour in the chicken broth and add salt, chili powder, black pepper, minced garlic, and red pepper flakes. Stir thoroughly to ensure even distribution of flavor.
Cook
- Cover and cook on low heat for 8 hours, or on high heat for 4 hours, until the vegetables are tender and the flavors have blended.
Incorporate cheese
- During the last 30 minutes of cooking, stir in the shredded cheddar cheese, allowing it to melt completely into the soup.
Thicken the soup
- Whisk the flour into the heavy cream until smooth. Pour the mixture into the crockpot, cover, and cook for an additional 30 minutes, or until the soup reaches a creamy, thick consistency.
Garnish and serve
- Serve the soup hot, garnished with crushed nacho chips and freshly chopped green onions, if desired.
Notes
To prepare this recipe gluten-free, replace the all-purpose flour with a certified gluten-free flour blend or cornstarch slurry for thickening. Ensure that the chicken broth, canned beans, and other packaged ingredients are labeled gluten-free, as some may contain hidden additives.