Slow Cooker Nacho Soup

Slow Cooker Nacho Soup has been in the family recipe box for YEARS, it has been loved since the first time I made it. It was inspired by a Betty Crocker Slow Cooker recipe book and I expanded what was in it. In fact, I have a picture of it from my original blog that is atrocious.

I mean, YIKES! Anyway, this soup is loved for basically being a loaded queso and my family doesn’t even use spoons, they use tortilla chips to get it in their mouths. It is definitely not healthy but every once in a while, it is such a fun and delicious dinner. It came in handy during this quarantine because it uses almost all pantry staples too. Other than a pound of ground meat, you can find everything on your shelf. I usually use black beans but I was unable to find a bag or can of beans anywhere in this whole craziness. Thankfully I make big batches of beans and I had some pinto beans chillin’ in the freezer. I also could not find canned corn but I had a bag of frozen in the freezer.

Ultimately, you can adapt this soup to what you have available, I try to always have diced tomatoes and green chiles in my pantry, they are so versatile. If you are vegetarian, you can omit the ground meat and increase the beans or use that new plant-based meat. I haven’t tried it yet but I hear amazing things. The only thing I would not suggest swapping is the Velveeta, it melts the best. Although, I did have a thought, I have not tested this, but an option might be a vegan queso in it’s place. If you try it, let me know how it turns out!

This is gluten free and if you leave out the beans, it is low carb/keto. It is also great for a crowd of people, it serves about 8-10 people, perfect for a casual get together when this whole world get’s back together. That will be the nice about life post-quarantine, I think people will be open to entertaining again, casually, so many people have been hesitant to host but now I think we will all be so starved for human interaction, all those fears will go away. Who will you invite over first when this is over???

Slow Cooker Nacho Soup

• 1 lb ground meat of choice, I used beef

• teaspoon salt

• 1 teaspoon pepper

• 1 lb Velveeta cheese, diced

• 2 cups beans of choice, I used pinto

• 2 cups corn

• 1 can (7oz) diced green chiles

• 1 1/4 cup (10oz can) red enchilada sauce

• 1 can (15oz) petite diced tomatoes (do NOT drain)

• 3 Tablespoons Taco Seasoning

• 1 Teaspoon chile powder

- Heat a large skillet to medium-high heat and once hot, add the ground meat. Break up and cook, season with salt and pepper, until browned. Drain any fat if necessary and place in slow cooker.

- Add the remaining ingredients to the slow cooker and stir.

- Cook on LOW for 4-5 hours or HIGH for 3 hours. Stir when done and serve with chips

Cook the meat beforehand, just in a skillet with some salt and pepper. If there is a bunch of fat in the pan, drain it on a paper towel before adding to the slow cooker. I used ground beef but turkey, or chicken, or even plant-based meat would work great!

Velveeta is essential in this soup, it melts the best and works well in the slow cooker. Best part is that it is shelf stable so you can have it hanging out for use anytime! Just cut it into cubes

Now that the meat is cooked and the Velveeta is cubed up, just dump in all the rest of the ingredients. We have chiles, diced tomatoes, enchilada sauce, corn (I used frozen because that’s what I had), beans (I had some pinto beans in my freezer to use up, if using canned beans, make sure you drain and rinse them before adding to the soup), and the spices, just taco seasoning and chili powder.

Pouring in the enchilada sauce, I used some leftover sauce from a jar and then some from a can. So, I measured it!

Then just mix it up! Now it’s ready for the slow cooker, it takes no time at all and then you have an epic dinner!

This is what it looks like when it is done, before you stir it together…

Stirring it up breaks up the cheese and makes sure all the ingredients are getting the flavor bomb! We like to serve ours with chips, as our SPOONS! You can put sour cream, cheese, green onions, cilantro, avocado, whatever!