In our house we are all big fans of the local Mexican restaurant. Even if my two youngest kids order chicken strips and mozzarella sticks (haha), they still love to go and every one of us enjoys the chips, salsa and cheese dip. When I am looking for a quick and easy lunch at home I often whip up a batch of nachos on a sheet pan and everyone scarfs them down. Super easy and often times ingredients I have on hand. (tortilla chips, shredded cheese, ground beef, refried or black beans, salsa and sour cream.)
Another option for an easy meal is this Slow Cooker Nacho Soup. It’s all the flavors of nachos in soup form. I enjoy it just it just as it is…soup. My children basically use it as a chip dip, either way the entire family eats it and I put in minimal effort. Now that’s a win!
Hope you enjoy and be sure to check out some of the other linked soups below!
Other great soups to try:
Slow Cooker Nacho Soup
Ingredients
- 1 lb ground beef. cooked and drained of grease
- 3/4 cup yellow onion chopped
- 3 cloves garlic minced
- 1 cup green pepper chopped
- 1 jalapeno seeded and diced
- 1 15oz can corn, drained
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can petite diced tomatoes, drained
- 3.5 cups chicken broth
- 1.5 tsp chili powder
- 1 tsp salt
- 3/4 tsp ground black pepper
- 1/8 tsp red pepper flakes
- 8 oz shredded cheddar cheese
- 1 Cup half and half or heavy cream
- 3 Tbs flour
Instructions
- In a large 6 qt slow cooker add cooked ground beef, corn, beans, onion, green pepper, chicken broth, tomatoes and seasonings. Stir gently to combine.
- Cover and cook on high or 4 hours or low for 8 hours
- After you have cooked for desired amount of time, stir in shredded cheese. Whisk together flour and half and half (or heavy cream) until smooth. Pour into slow cooker. Cover and continue cooking for an additional 30 minutes.
- Serve warm and Enjoy!
