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- 1 lb ground beef or turkey - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) sweet corn, drained The main ingredients of this soup create a rich and hearty base. I love using ground beef for its flavor, but turkey works well too. The onion and garlic add depth and aroma. Black beans provide protein while sweet corn adds sweetness. Together, they form a perfect blend. - 2 cups beef broth or vegetable broth - 1 packet taco seasoning (about 1 oz) - 1 can (10 oz) diced tomatoes with green chilies For the broth, I often choose beef broth for a robust flavor. Vegetable broth is a lighter option if you prefer. Taco seasoning gives this soup its signature taste, while diced tomatoes with green chilies add a zesty kick. This combination makes the soup truly flavorful. - 1 cup sharp cheddar cheese, shredded - 1 cup Monterey Jack cheese, shredded - ½ cup sour cream - Tortilla chips, for topping - Sliced jalapeños, for garnish - Fresh cilantro, chopped, for garnish Toppings make this soup shine. I like to use sharp cheddar and Monterey Jack for a cheesy finish. Sour cream adds creaminess, while tortilla chips offer crunch. Sliced jalapeños bring heat, and fresh cilantro gives a burst of flavor. These toppings take the soup to the next level. First, you need to brown the meat and onions. In a medium skillet, heat it over medium heat. Add 1 pound of ground beef or turkey and 1 diced onion. Cook this mix for about 5 to 7 minutes. You want the meat to be fully brown and the onion to be soft. This step gives your soup great flavor. Next, it’s time to sauté the garlic. Add 2 minced garlic cloves to your pan. Stir and cook for about 1 minute. You’ll know it’s ready when you can smell the garlic. Now, transfer the cooked meat and onion mix to your slow cooker. This step is easy! Just scoop everything in. Then, add the beans, corn, broth, and seasoning. Use 1 can of black beans, 1 can of sweet corn, and 2 cups of beef broth. Don’t forget the 1 packet of taco seasoning and 1 can of diced tomatoes with green chilies. Stir everything together until it’s well mixed. Next, cover the slow cooker with its lid. Set it to cook on low heat for 5 hours or on high heat for 3 hours. This is where the magic happens! The flavors will blend beautifully during this time. About 30 minutes before you serve, take off the lid. Stir in both shredded cheeses: 1 cup of sharp cheddar and 1 cup of Monterey Jack. Keep cooking until the cheeses melt and the soup becomes creamy. Finally, right before serving, gently fold in ½ cup of sour cream. This adds an extra layer of creaminess. Now, your soup is ready! Ladle it into bowls and top with crunchy tortilla chips, sliced jalapeños, and fresh cilantro. Enjoy your tasty meal! To get the best seasoning for your soup, use taco seasoning. It adds a great kick. I suggest you taste as you go. Adjust the spices to fit your taste. For broth, choose beef broth for a rich flavor. If you want a lighter soup, use vegetable broth. This keeps it fresh and tasty. To make your soup creamier, mix in sour cream before serving. This adds a rich texture that feels good. If you want a thicker soup, let it cook longer. The longer it simmers, the more the flavors blend. You can also mash some black beans to help thicken it up. When you serve the soup, ladle it into fun bowls. Top each bowl with crunchy tortilla chips. Add a few slices of jalapeños for a spicy kick. Fresh cilantro on top adds color and flavor. For drinks, pair it with a cold soda or a light beer. It makes for a great meal! {{image_4}} You can switch the ground beef for chicken or turkey. This makes a lighter soup. If you use chicken, cook it until it's done. Ground turkey cooks at the same time as beef. Adjust your cooking time if you use whole chicken. Make sure the chicken reaches 165°F for safety. To make this soup gluten-free, use gluten-free broth and taco seasoning. Check the labels to ensure all ingredients fit. For vegan options, skip the meat and cheese. Use plant-based cheese and broth instead. You can add extra beans for protein. Want more flavor? Add spices like cumin or chili powder. You can also toss in extra veggies like bell peppers or zucchini. Toppings are fun too! Try avocado, green onions, or even hot sauce. Mix and match to find your favorite! After enjoying your loaded nacho soup, store the leftovers properly. Use airtight containers to keep the soup fresh. Glass or plastic containers with tight lids work great. Make sure to cool the soup to room temperature before sealing. This helps prevent steam buildup, which can lead to soggy soup. You can quickly reheat your nacho soup in the microwave or on the stovetop. For the microwave, pour the soup into a bowl and cover it with a plate. Heat it in short bursts, stirring in between. If you use the stovetop, warm the soup in a pot over low heat. Stir often to keep it from sticking. This way, you maintain the soup's flavor and creamy texture. To freeze nacho soup, let it cool completely. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. When you're ready to enjoy it again, thaw the soup overnight in the fridge. For reheating, pour it into a pot and warm it over low heat. Stir occasionally until hot. You can also use the microwave for this step, but be cautious to not overheat it. For ground beef, you can try ground turkey. It tastes great and is lighter. If you want a meat-free option, use lentils or mushrooms. Both add a nice texture and flavor to the soup. Yes, you can cook this soup on the stovetop! Just brown the meat and onions in a pot. Then, add all the other ingredients. Let it simmer for about 30-40 minutes. This will let the flavors mix well. You can keep nacho soup in the fridge for about 3-4 days. Look for signs of spoilage. If the soup smells sour or has mold, throw it away. Always store it in a sealed container to keep it fresh. In this blog, we explored how to make a delicious nacho soup. We covered the essential ingredients, the step-by-step cooking process, and tips for perfection. You learned about variations to suit different diets, and how to store leftovers properly. Enjoying nacho soup is easy and fun. It’s a versatile dish that can fit any meal. Get creative with flavors and toppings. Your next bowl will be the best yet.

Slow Cooker Loaded Nacho Soup

Warm up with a delicious Loaded Nacho Soup made effortlessly in your slow cooker! Packed with ground beef, black beans, sweet corn, and two types of melted cheese, this soup is perfect for cozy nights or game days. With easy-to-follow steps, you’ll have a creamy, flavorful dish topped with crunchy tortilla chips and fresh garnishes. Click through for the full recipe and bring comforting flavors to your table!
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Ingredients
  

1 lb ground beef (or substitute with ground turkey)

1 medium onion, finely diced

2 cloves garlic, minced

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

1 can (15 oz) sweet corn, drained

1 can (10 oz) diced tomatoes with green chilies

2 cups beef broth (or vegetable broth for a lighter version)

1 packet taco seasoning (about 1 oz)

1 cup sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

½ cup sour cream

Tortilla chips, for topping (the crunchier, the better!)

Sliced jalapeños, for garnish (fresh or pickled)

Fresh cilantro, chopped, for garnish

Instructions
 

In a medium skillet over medium heat, brown the ground beef (or turkey) along with the diced onion. Cook until the meat is fully browned and the onion is softened, about 5-7 minutes. Add the minced garlic and sauté for an additional minute until fragrant. Drain any excess fat for a leaner soup.

    Transfer the cooked beef and onion mixture to your slow cooker. Add in the rinsed black beans, drained corn, diced tomatoes with green chilies, beef broth, and taco seasoning. Stir everything together until well combined.

      Cover the slow cooker with its lid and set it to cook on low heat for 5 hours or on high heat for 3 hours, allowing all the flavors to meld beautifully.

        About 30 minutes before you plan to serve, uncover the slow cooker and stir in both the shredded cheddar and Monterey Jack cheeses. Continue to cook until the cheeses are melted and the soup takes on a creamy texture.

          Just before serving, gently fold in the sour cream to enhance the creaminess of the soup, ensuring it's thoroughly combined.

            Ladle the soup into bowls and top each serving generously with crispy tortilla chips, sliced jalapeños, and a sprinkle of fresh chopped cilantro for a pop of color and flavor.

              - Prep Time: 15 minutes | Total Cooking Time: 5 hours 15 minutes | Servings: 6-8