Crockpot Beef Nacho Soup

Name: Crockpot Beef Nacho Soup
Prep time: 5 min
Cook time: 510 min
Total time: 515 min
Ingredients: 1 lb Ground Beef, cooked and drained; 1 cup Onion, diced; 1 cup Green Bell Pepper, diced; 1 Jalapeno, seeds removed and diced; 3 Garlic Cloves, minced; 1 box (32 oz) Low Sodium Beef Broth; 1 can (15.5 oz) White Beans, drained and rinsed; 1 can (15.25 oz) Whole Kernel Corn, drained; 1 can (10 oz) Rotel; 1 1/2 tsp Chili Powder; 1 tsp Salt; 1 tsp Pepper; 1/8 tsp Red Pepper Flakes; 2 cups Shredded Velveeta Cheese ((can substitute cheddar cheese)); 1 cup Heavy Cream

We’ve now reached the final posting in our month of soups! I hope you have enjoyed the variety of warm, comfort foods and this final recipe is no exception. Crockpot Beef Nacho Soup is a wonderful slow cooker addition to your soup making arsenal.

Crockpot Beef Nacho Soup Slow Cooker Recipes Cheesy Beef Nacho Soup My Farmhouse Table

This recipe is so similar to one of my most popular postings, Momma’s Taco Soup.

But with slight, delicious variations.

Like all of my favorite soups, this one uses mostly ingredients you probably already have on hand in your pantry and fridge.

Into the bowl of a slow cooker, stir together the cooked ground beef, diced onion, diced peppers, garlic, corn, beans, and tomatoes.

Add in the broth and seasonings of chili powder, salt, pepper, and red pepper flakes.

Let cook for 8 hours on low or 4 hours on high heat.

When the time is up, add in the shredded cheddar cheese and cream.

Stir together and let cook for an additional 30 minutes.

When soup is finished, dish into a big bowl and top with any of your favorite nacho “fixings” like sour cream, more cheese, diced tomatoes, guacamole. The options are really endless!

I also love serving it with tortilla chips for a little crunch and texture.

After all. This is nacho soup!