Slow Cooker Beefy Nacho Soup
Only 5 ingredients and no canned soup! This Slow Cooker Beefy Nacho soup is not only easy, but also rich, comforting and amazingly delicious!
Looking for comfort food on a cold day? This is the perfect recipe!
Slow Cooker Beefy Nacho Soup can be made quickly and without any canned soups. In all likelihood, you have these ingredients on hand… No trips to the grocery store while battling the elements!
Beefy Nacho Soup can be prepped in minutes, then simmers in your slow cooker until you’re ready to eat. It’s a perfect addition to your weeknight dinner rotation!
Ingredients You’ll Need To Make Slow Cooker Beefy Nacho Soup:
- ground beef
- homemade taco seasoning *
- fire roasted tomatoes
- milk
- sharp cheddar cheese **
- tortilla chips
*Using a good seasoning blend is a must for this recipe.
** Shredding your own cheese will create a smoother soup consistency.
How To Make Slow Cooker Beefy Nacho Soup…
- Brown ground beef in skillet over medium high heat and drain (this can be done ahead of time and stored in fridge or freezer)
- Add taco seasoning, tomatoes, cheese, and milk.
- Cover and cook on high 2-3 hours or low for 4-6 hours.
- Remove lid and stir well until cheese is melted and combined.
- Top with additional cheese and crushed chips before serving, if desired.
Pro Tips…
Shredding your own cheese from a block is a MUST when making your own cheese sauce. When it’s prepped this way, cheese will melt down smooth–perfect for soup-making.
Tillamook Medium Cheddar from Costco gives this soup a perfect consistency.
The fire-roasted tomatoes add a depth of flavor. To kick up the spice a notch, use chipotle fire-roasted tomatoes.
I suggest whole milk for best results. I haven’t tested a dairy free version of this recipe yet.
Try Some Of My Other Hearty Soups!
- Sausage and Potato Soup
- Chicken Noodle Soup
- Vegetable Beef Soup
- Chicken Pot Pie Soup (for two)
- Skinny Potato Soup
Slow Cooker Beefy Nacho Soup
Slow Cooker Beefy Nacho Soup is a simple and quick meal that comes together easily for a weeknight dinner! Less than 5 ingredients and totally homemade! No canned soup here!
Ingredients
- 1 pound ground beef
- 2 tablespoons homemade taco seasoning or high quality store bought
- 14.5 oz fire roasted diced tomatoes
- 2.5 cups milk
- 8 oz freshly shredded sharp cheddar cheese or mild if preferred, plus more for topping if desired (see note)
- Crushed tortilla chips optional for garnish
Instructions
- Brown ground beef in skillet over medium high heat and drain (this can be done ahead of time and stored in fridge or freezer)
- Add taco seasoning, tomatoes, cheese and milk
- Cover and cook on high for 2-3 hours or low for 4-6
- Remove lid and stir well until cheese is melted and combined
- Top with additional cheese and crushed chips for serving, if desired
Notes
- Shred your own cheese so it melt more easily.
-
Substitute chipotle fire-roasted tomatoes to add more heat.
-
Use whole milk for best results.
Nutrition
Calories: 351kcalCarbohydrates: 8gProtein: 28gFat: 22gSaturated Fat: 12gCholesterol: 96mgSodium: 503mgPotassium: 417mgSugar: 6gVitamin A: 830IUVitamin C: 1.8mgCalcium: 420mgIron: 2.4mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
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I made this today. It was delicious!
So glad you enjoyed!
This soup does sound alright and would be like a hug if the weather were cold. However, maybe it could do with some vegetables thrown into the mix. I like to cook well: meaning within my means, and I consider being healthy when possible.
My first thoughts would be to husk a corn cob or two, which is a go-to I have with plenty of my recipes. It’s cheap and can plump it up a bit. The Mexican inspiration tells me capsicum would also go, plus grating zucchini – but that is because I need to use some I have in the fridge.
I know writing this I would be in a different situation than the next person, I will always attempt to acknowledge that. For two or three vegetables to thrown in, what do you reckon would be the best suggestions? I welcome the floor to anyone.
I’m always a fan of adapting recipes to your needs, and I’m known for often throwing in extra veggies. I like to us whatever I have that needs to be used up. I would dice up zucchini and peppers like you said!
Love the recipe, but my milk and cheese separated. Can you give me a idea why I did wrong? So the next time it looks right. Thank you for your time, and they info you send me cindy
Did you use packaged grated cheese or did you grate it from the block? What brand did you use? It could also be from getting to hot, dairy can separate when you cook it. Whisk it back together and see how it turns out.
Hi there,
This recipe sounds awesome and definitely something my kids would enjoy. However, we don’t eat red meat due to my high cholesterol. Do you think this recipe would work with ground turkey? I know there’s cheese in this recipe too – which I love…so I think if I can reduce the cholesterol in one of the two higher cholesterol ingredients, this could work!
Thanks!
I must admit that i find it very frustrating when the term 1 can is used in the ingredients. As I don’t live in the United States some items(such as fire roasted tomatoes ) can be hard to find. For you is 1 can a 280z can or 14oz can. have noticed you have used this more than once in your recipes. I really appreciate what you do with your blogs but it is crucial to have the right quantity of all the ingredients. I look forward to trying the above recipe once I have the proper quantity of Fire Roasted tomatoes.
Sincerely,
Mark Raabe
small town northern British Columbia, Canada
Hi Mark. It’s a 14.5oz can of fire-roasted tomatoes, I apologize for the oversight and sorry to be the cause of your frustration. I hope you enjoy the recipe!