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- 1 lb ground beef (or turkey) - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 2 cups beef broth - 1 cup cheddar cheese, shredded - 1 cup Monterey Jack cheese, shredded - ½ cup sour cream - Tortilla chips, for topping The heart of this soup lies in its main ingredients. Ground beef or turkey brings a savory depth. I love using turkey for a leaner option. Onions and garlic add layers of flavor. The black beans and corn give it a hearty texture. The diced tomatoes with green chilies bring a touch of zest. Beef broth ties everything together, creating a rich base. Finally, the cheeses melt in beautifully, making each bowl creamy and inviting. - 1 packet taco seasoning In this recipe, taco seasoning is a game-changer. It adds spice without extra effort. The mix usually includes cumin, chili powder, and paprika. Garlic and onion already work their magic, enhancing the overall taste. These spices create a warm flavor profile that pairs perfectly with the other ingredients. - Sliced jalapeños - Fresh cilantro - Tortilla chips for serving Toppings add fun and crunch. Sliced jalapeños can bring heat. Fresh cilantro gives a burst of freshness. Tortilla chips are a must for a satisfying crunch. Feel free to mix and match the toppings. They make each bowl uniquely yours. First, heat a skillet over medium heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is soft, which takes about 5 to 7 minutes. Then, add minced garlic and sauté for one more minute. This step gives your soup a great base flavor. After that, drain any excess fat from the skillet. This keeps the soup from being too greasy. Next, transfer the beef mixture to your slow cooker. Add the following ingredients: - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 2 cups beef broth - 1 packet taco seasoning Stir everything together well. This mix is what makes the soup hearty and flavorful. Now it’s time to set up your slow cooker. Cover it and set it to cook on low for 5 hours or high for 3 hours. This slow cooking lets all the flavors blend perfectly. About 30 minutes before serving, stir in 1 cup of shredded cheddar cheese and 1 cup of Monterey Jack cheese. Wait until the cheese melts and gets creamy. Just before serving, mix in ½ cup of sour cream for extra creaminess. Now, your loaded nacho soup is almost ready to enjoy! To get the best cheese melt, add cheese towards the end. I recommend stirring in cheese about 30 minutes before serving. This allows the cheese to get creamy without overcooking. Consider using a mix of cheddar and Monterey Jack cheese. Cheddar gives a nice sharp taste, while Monterey Jack adds a smooth texture. You can also try pepper jack for a spicy kick! Fresh spices make a big difference in flavor. I love using fresh garlic and onion in this soup. They add depth and warmth. You can also enhance the soup with fresh herbs like cilantro. Adding a splash of lime juice can brighten the dish. If you like it spicy, consider adding diced jalapeños or a dash of hot sauce. These little tweaks can really boost the taste! For sides, serve this soup with tortilla chips for crunch. Pair it with a nice cold drink like iced tea or a light beer. When serving, use deep bowls to hold all the toppings! Top the soup with crunchy tortilla chips, sliced jalapeños, and fresh cilantro. This makes for a colorful and tasty presentation that everyone will love. {{image_2}} You can mix up the meat in this soup. Ground turkey works great if you want a lighter option. If you prefer a plant-based dish, try using lentils or mushrooms as a meat alternative. They add a nice texture. For those needing dairy-free or gluten-free options, check labels on your ingredients. Use vegan cheese for a dairy-free twist. Corn tortillas can replace traditional chips for a gluten-free option. Want more spice? Add chopped jalapeños or a splash of hot sauce to the slow cooker. You can also try adding a pinch of smoked paprika for a rich flavor. If you enjoy different tastes, use a taco seasoning mix that has a bit of heat. To make this soup fully vegetarian, skip the meat and use vegetable broth instead of beef broth. You can still add black beans and corn for protein. For extra protein, mix in chickpeas or quinoa. These alternatives keep the soup hearty and filling. Store any leftover loaded nacho soup in an airtight container. This keeps it fresh and tasty. You can refrigerate the soup for up to three days. Make sure to let it cool before sealing it. Always check for any signs of spoilage before eating. To freeze loaded nacho soup, use freezer-safe containers. Leave some space at the top for expansion. The soup can last in the freezer for about three months. When you’re ready to eat, move it to the fridge to thaw overnight. For a quicker method, you can use the microwave on the defrost setting. To keep the flavor and texture, avoid adding sour cream or cheese before freezing. Add these ingredients when you reheat the soup. When reheating, do it slowly on the stove. This helps to keep the soup creamy and delicious. Stir well as it warms up. To add heat, try using sliced jalapeños. You can also add hot sauce or red pepper flakes. Another option is to use spicy taco seasoning instead of regular. For a fresh taste, mix in chopped fresh chilies right before serving. This way, you can adjust the spice to your liking. Yes, you can cook this soup on the stovetop. Start by browning the ground beef and onion in a large pot. Drain the fat, then add garlic. Next, stir in the black beans, corn, diced tomatoes, beef broth, and taco seasoning. Let it simmer for about 30 minutes on low heat. Add the cheeses and sour cream just before serving. Absolutely! You can prepare the soup a day ahead. Just follow the recipe up to the cooking step. Store it in the fridge overnight. When you’re ready to eat, reheat it on the stove or in the slow cooker. Add cheese and sour cream before serving for the best taste. This blog post outlined how to make a delicious loaded nacho soup. We discussed main ingredients, spices, and optional toppings. I shared step-by-step instructions for cooking and tips for getting the best flavor. You can also try different variations and learn how to store your leftovers. In the end, making this soup is easy and fun. Enjoy your tasty creation and feel free to customize it any way you like!

Slow Cooker Loaded Nacho Soup

Warm up with this delicious Slow Cooker Loaded Nacho Soup that’s perfect for cozy nights in! Made with ground beef, black beans, and gooey cheeses, this creamy soup is full of flavor and topped with crunchy tortilla chips and fresh jalapeños. It's easy to prepare and will be a hit with family and friends. Click through to discover the full recipe and make this comforting dish tonight!
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Ingredients
  

1 lb ground beef (or turkey)

1 medium onion, diced

2 cloves garlic, minced

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

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

2 cups beef broth

1 packet taco seasoning

1 cup 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

Instructions
 

In a skillet over medium heat, cook the ground beef and onion until the meat is browned and the onion is softened. Add garlic and sauté for an additional minute. Drain any excess fat.

    Transfer the beef mixture to your slow cooker. Add the black beans, corn, diced tomatoes with green chilies, beef broth, and taco seasoning. Stir to combine.

      Cover the slow cooker and cook on low for 5 hours or high for 3 hours.

        About 30 minutes before serving, stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy.

          Just before serving, stir in the sour cream for extra creaminess.

            Serve the soup in bowls and top generously with tortilla chips, sliced jalapeños, and fresh cilantro.

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