Ben Kenwood January 9, 2026

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Crockpot Nacho Soup

Name: Crockpot Nacho Soup
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Mexican
Ingredients: 1 lb ground beef (85/15 or 90/10); 1 onion, chopped; 2 cloves garlic, minced; 1 can diced tomatoes (14-15 oz); 1 can black beans, drained (15 oz); 1 can corn, drained (15 oz); 1 packet taco seasoning; 4 cups chicken broth; 1 cup heavy cream; 2 cups shredded cheddar cheese; Salt and pepper to taste; Tortilla chips for serving; Optional toppings: sour cream, jalapeños, green onions

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A chilly evening, a slow cooker humming on the counter, and the warm, cheesy aroma of nacho spices filling the kitchen, that is the comfort of Crockpot Nacho Soup. This bowl turns taco night into something spoonable and soothing, perfect for casual weeknights or a game-day gathering when you want hands-free cooking and big flavor. If you like slow cooker meals that lean creamy and satisfying, you might also enjoy a rich pasta option such as crockpot garlic parmesan chicken pasta for another cozy dinner idea.

Why This Crockpot Nacho Soup Works

This soup takes all the bright, bold flavors of nachos, and slow cooks them into a silky, spoonable meal, so every ingredient has time to mingle. Ground beef brings savory depth, tomatoes and taco seasoning add a lively spice note, and the heavy cream and cheddar finish create that irresistible, melty richness that keeps people coming back for seconds.

You will love this dish because it is simple to assemble, forgiving on timing, and endlessly customizable. It feeds a crowd easily, stores well, and delivers familiar Mexican inspired flavors without fuss. Key reasons to make it include

hands off slow cooking that frees up your evening
texture contrasts from creamy soup and crunchy tortilla chips
easy customization with toppings and mix ins

Ingredients and Key Notes

This soup balances savory meat, bright tomatoes, hearty beans, and creamy cheese, so each ingredient plays a clear role. Swap proteins if you prefer leaner meat, and taste for seasoning as you finish, because slow cooking can round spices out.

Clean ingredient list
1 lb ground beef (choose 85 15 or 90 10 for good flavor and less fat)
1 onion, chopped
2 cloves garlic, minced
1 can diced tomatoes (14 15 oz)
1 can black beans, drained (15 oz)
1 can corn, drained (15 oz)
1 packet taco seasoning
4 cups chicken broth
1 cup heavy cream
2 cups shredded cheddar cheese
Salt and pepper to taste
Tortilla chips for serving
Optional toppings: sour cream, jalapeños, green onions

Notes, briefly: use lower sodium broth if you plan to salt at the end, and shred your own cheddar for the best melt and flavor. If you want to switch up the protein, ground turkey or chicken works well for a leaner version, and you can fold in cooked turkey bacon as a topping for extra smokiness.

How to Cook Crockpot Nacho Soup

In a crockpot, combine the ground beef, chopped onion, and minced garlic, then cook on high until the beef is no longer pink, about 1 to 1 1 2 hours depending on your slow cooker. You will smell the aromatics soften and the meat release savory juices, then drain any excess fat to keep the broth bright and clean.
Add the diced tomatoes, black beans, corn, taco seasoning, and chicken broth to the crockpot, stirring to combine so the seasoning distributes evenly and the colors come together. The mixture should look colorful, speckled with reds, blacks, and golds, and you will catch the first warm hint of taco spice.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, allowing the flavors to meld and the vegetables to soften until the soup has a thick, stew like consistency. The kitchen will fill with that comforting, slow cooked aroma as the tomatoes break down and the beans take on the broth.
About 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese, folding them in until the cheese melts and the soup turns silky and glossy. Watch the texture change from brothy to luxuriously creamy, and taste to check the seasoning.
Season with salt and pepper to taste, adjusting slowly because the cheese and broth can add sodium, and skim any surface oil if needed for a cleaner finish. A squeeze of lime or a pinch of extra taco seasoning can brighten the bowl if it tastes mellow.
Serve hot with a pile of tortilla chips for crunch and offer optional toppings so each person can build their perfect spoonful. Garnish with a dollop of sour cream, sliced jalapeño for heat, and a scattering of green onions for a fresh bite and color contrast.

Prep ~ 20 minutes, Cook ~ 3 to 8 hours depending on heat setting, Total ~ 3 hours 20 minutes to 8 hours 20 minutes, Servings ~ 6 to 8, Kcal ~ 380 per serving (estimate)

Make-Ahead and Prep Tips

You can do a lot of the work the day before to make busy nights effortless. Brown the ground beef with the onion and garlic, cool it, and store it in an airtight container in the fridge for up to 24 hours. Drain and rinse the beans and corn, and keep them in sealed containers so assembly in the morning is as simple as pouring everything into the crockpot.

If you want to freeze ahead, assemble the dry and canned portion in a large freezer bag, excluding the broth, cream, and cheese, then label and freeze for up to 3 months. Thaw in the fridge overnight, add the broth in the slow cooker, and finish with the cream and cheese at the end. This method gives you a semi prepared meal that takes minimal time to finish and still tastes freshly made.

Storing and Reheating

Refrigerate leftovers within two hours of cooking in a sealed container, where the soup will keep well for 3 to 4 days. For longer storage, divide into airtight freezer safe containers and freeze for up to 3 months; leave about an inch of headspace for expansion.

To reheat from the fridge, warm gently on the stovetop over medium low heat, stirring frequently, until the soup is simmering and the cheese has relaxed back into the mixture. If reheating from frozen, thaw overnight in the refrigerator, then rewarm slowly to avoid curdling the dairy. A freshness cue to look for is a bright, fresh aroma and a creamy texture, if the soup smells sour or looks separated, discard it.

Perfect Pairings

A simple mixed green salad with lime vinaigrette, to cut the creaminess with brightness and crunch
Warm, buttered corn tortillas for more scoopable comfort without the salt of chips
A tray of baked sweet potato wedges for a sweet contrast to the savory soup
A platter of chopped raw vegetables, like bell peppers and cucumber, for cooling bites
A small bowl of quick pickled red onions or jalapeños to add acidity and snap

In a variation for a full weeknight spread, pair with a side of cilantro lime rice, and consider a small portion of roasted vegetables to balance the meal.

Also, if you enjoy pairing slow cooked comfort across meals, try a complementary creamy soup like creamy parmesan Italian sausage ditalini soup for another cozy evening idea.

Make It Your Own

Ground poultry swap, lean: Substitute ground turkey or chicken for ground beef for a lighter bowl, and increase the taco seasoning slightly if you want a bolder flavor. Poultry takes on the spices well, keeping the soup hearty without extra grease.
Vegetarian version: Omit the meat and add a cup of cooked quinoa or diced sweet potatoes for body, and increase the beans to 2 cans for extra protein and texture. Roast the sweet potatoes first for caramelized flavor that stands up to the cheese.
Smoky turkey bacon topping: Cook chopped turkey bacon until crisp and use as a salty, smoky garnish instead of traditional bacon, swap in turkey bacon for a leaner, lighter touch that still adds crunch.
Spicy kick: Add a chipotle in adobo, finely chopped, or a teaspoon of smoked paprika for a smoky heat. Start with less and taste, because slow cooking amplifies spice.
Cheesy variations: Use a blend of pepper jack and cheddar for a little heat and creaminess, or stir in a handful of cream cheese for extra silkiness. Freshly grated cheese melts best and avoids the gummy texture of pre shredded blends.
Chunky meat approach: Brown the meat and leave it slightly chunky, or break it very fine for a smoother, more stew like consistency, depending on whether you want bites of meat or a uniform spoonful.
Add fresh herbs: Stir in chopped cilantro at the end for brightness, or top with chopped parsley if you prefer a subtler herb note.

Always avoid adding pork or traditional bacon if you want to keep the recipe leaner, turkey bacon works well as a substitute and blends naturally into the topping choices.

Pro Tips for Best Results

Brown the meat well, and drain excess fat, this step builds flavor and prevents the broth from becoming greasy.
Use low heat for longer cooking when possible, because gentle simmering gives the best melding of flavors without breaking down textures.
Add the dairy near the end of cooking, so the heavy cream and cheese do not separate or become grainy.
Shred your own cheese from a block, fresh shredded cheese melts smoother and tastes fresher than pre shredded blends.
Taste and adjust salt only after the cream and cheese go in, because they can add significant saltiness to the dish.
If the soup becomes too thick, thin with a splash of broth and simmer two to three minutes to marry the texture.

Frequently Asked Questions

What if I only have ground turkey, can I use that instead of ground beef?
Yes, ground turkey is a fine substitute and keeps the recipe leaner. Increase the taco seasoning slightly if you prefer a more robust flavor, because turkey can be milder than beef.

Can I make this soup on the stovetop instead of a crockpot?
Absolutely, you can brown the meat and sauté the onions and garlic in a large pot, then add the remaining ingredients and simmer for 20 to 30 minutes until flavors meld. Finish with cream and cheese as the recipe directs, stirring until smooth.

How do I prevent the cheese from clumping when I add it?
Stir the cheese in gradually over low heat, and make sure the soup is hot but not at a rolling boil when adding dairy. Shredded cheese melted slowly integrates better, and using freshly shredded cheese reduces the risk of clumping.

Can I use light cream or milk instead of heavy cream?
You can substitute half and half or whole milk, but the soup will be thinner and less rich. To maintain creaminess with lower fat options, consider adding a tablespoon of cornstarch mixed with cold water to help thicken, and add it near the end while simmering gently.

How do I make a gluten free version?
This recipe is naturally gluten free if your taco seasoning and broth are certified gluten free. Always check labels on processed ingredients, and serve with gluten free tortilla chips or corn tortillas.

Can I freeze individual portions for lunches?
Yes, freeze in single serve containers for up to 3 months, leaving headroom for expansion. Thaw overnight and reheat gently on the stovetop, adding a splash of broth to refresh the texture.

Why did my soup separate when I reheated it?
If you reheat too quickly or at too high a temperature, the dairy can separate and become grainy. Reheat over low heat, stirring frequently, and add a small splash of broth or milk to help bring the texture back together.

Final Thoughts

Crockpot Nacho Soup is a reliable, crowd pleasing meal that turns familiar nacho elements into a comforting bowl with minimal effort. The slow cooking deepens flavors while the cream and cheddar give the luxurious finish that makes this recipe a go to for busy evenings, casual entertaining, or simply when you crave something warm and satisfying. Gather your toppings, set the slow cooker, and let this soup become one of your favorite cozy weeknight recipes.