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Slow Cooker Beefy Nacho Soup

  • Prep Time: 10 minutes
  • Cook Time: 240 minutes
  • Total Time: 250 minutes
  • Yield: 8 to 10 servings 1x


  • 1 lb ground beef
  • 1/3 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup green bell pepper, chopped
  • 1 jalapeño, diced (remove seeds and membrane if you want less heat)
  • 1 cup frozen corn
  • 1 can (15 oz) black beans, drained and rinsed well
  • 1 can (14.5 oz) fire roasted salsa style diced tomatoes*
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 3 1/2 cups chicken broth
  • 2 cups grated cheddar cheese (I like to use sharp)
  • 1 cup grated pepper jack cheese
  • 1 cup heavy cream (half-n-half works too)
  • 2 tablespoons cornstarch

Toppings (optional)

  • Chopped green onions
  • Fresh cilantro, chopped
  • Tortilla chips or strips
  • Extra grated cheese


  1. In a medium sized skillet cook the ground beef, onion, and garlic until beef is no longer pink. Drain the grease and add to slow cooker.
  2. Add green bell pepper, jalapeño, corn, black beans, tomatoes, chili powder, salt, pepper, red pepper flakes, and chicken broth and stir to combine. Cover and cook on low for 4 hours.
  3. 30 minutes before it’s done, add the shredded cheese and stir well.
  4. Whisk together the cornstarch and heavy cream until smooth. Pour into slow cooker and whisk in until combined. Continue cooking for 30 minutes.
  5. Serve warm with desired toppings.


The fire roasted salsa style tomatoes that I use are the Great Value brand from Walmart. I’ve also seen the salsa style at Smith’s (Kroger brand).

  • Category: Soups/Chili
  • Cuisine: American