Cozy Nacho Soup

This warm nacho soup packs the cozy, familiar flavors of classic nachos into a hearty bowl, great for relaxed nights or casual hangouts. It uses simple pantry staples and slowly cooks to bring out rich, layered tastes with hardly any effort.

I whipped this up the first time because I was craving nachos on a cold evening and ended up sharing it with friends who always wanted seconds.

What’s Needed

• Beef, ground: gives the soup a meaty, flavorful foundation go for good quality meat for the best taste
• Onion, yellow: brings gentle sweetness when cooked slowly dice them evenly so they cook just right
• Red bell pepper: adds a crunchy texture and bright color pick firm, shiny peppers without spots
• Garlic cloves: add a nice aroma and flavor fresh garlic is best since pre-minced can taste bitter
• Jalapenos: give a spicy punch choose firm, green peppers and take out seeds for less heat
• Corn, frozen: brings sweet pops and extra texture it's handy and tasty
• Black beans: add fiber and heartiness rinse canned beans to cut down salt
• Rotel tomatoes: canned diced tomatoes with green chilies offer tang and mild spice pick fresh tins for best flavor
• Chili powder: packs bold southwest flavor look for blends with cumin and paprika
• Cayenne pepper: boosts heat a little at a time until it’s just right
• Salt and pepper, black: bring out and balance all the flavors
• Stock, chicken or beef: enriches the broth use homemade if you can, or low sodium boxed works well
• Cream, heavy: smooths and thickens pick cream with at least 36 percent fat
• Flour, all purpose: helps thicken choose unbleached for better texture
• Cheddar cheese, shredded: melts in for gooey richness both sharp and medium work fine

How To Make It

Prepare The Meat:

Warm up a nonstick skillet of 10 inches or bigger over medium-high heat. Toss in ground beef and stir often until fully browned with no pink bits. Drain off extra fat then put the meat in a 5 to 6 quart slow cooker so it stays tender and doesn’t get greasy.

Throw In Veggies And Spices:

Pop diced onion, red pepper, minced garlic, and sliced jalapenos into the cooker with frozen corn, black beans, Rotel tomatoes, chili powder, cayenne, salt, pepper, and stock. Mix everything well so the flavors get friendly and spread out.

Cook Low And Slow:

Put on the lid and cook on high for 4 hours or on low between 6 and 8. This slow time blends flavors nicely and softens the veggies just right.

Mix Cream And Flour:

Five minutes before done, whisk cream and flour together in a small bowl until smooth and no lumps. Stir this into the soup in the cooker. It’ll thicken and add richness.

Stir In Cheese:

Mix shredded cheddar in until it melts completely. Cover again and cook for half an hour more. This makes the soup creamy and comforting.

Dish It Up:

Scoop soup into bowls and serve with crunchy tortilla chips. Add sliced green onions and jalapenos if you want a little extra heat. The creamy soup and crispy chips are a perfect pairing.

What I love most about this soup is how smoky chili powder and fresh jalapenos mix with creamy cheese. It reminds me of late night chats with family around the kitchen with warm bowls and everyone happy.

Keeping Leftovers

Put leftover soup in tight containers and keep in the fridge for up to 4 days. Warm gently on the stove so the cream doesn’t separate. You can freeze it in portions too but make sure it’s totally cooled before you pack it in freezer-safe containers or bags. Thaw overnight in the fridge and warm slowly with stirring to keep it creamy.

Substitutions To Try

Use ground turkey or chicken if you want a lighter meat. Swap out Rotel for canned diced tomatoes with green chilies if you don’t have Rotel. Try coconut milk instead of heavy cream for a dairy-free twist with a mild tropical flavor. Pepper jack cheese works great instead of cheddar if you want a bit more spice and melt.

Serving Suggestions

Add sour cream, avocado slices, fresh cilantro, or crushed tortilla chips on top for extra crunch and flavor. Serve with a crisp green salad or some cornbread to make it a full meal. A squeeze of fresh lime juice added at serving brings a bright zing.

Seasonal Switch Ups

In chilly seasons, toss in chopped kale or spinach during the last hour for extra greens and nutrients. In summer, swap fresh diced tomatoes and roasted corn for a lighter, fresher twist. Try roasted poblano peppers instead of jalapenos for a smoky flavor boost.

This nacho soup is a warm, flexible dish that’s great for any time of the year.

Frequently Asked Cooking Questions

→ Which meats work best in this soup?

Ground beef gives a nice rich taste and texture, but you can swap in ground turkey or chicken if you want something lighter that still fills you up.

→ How do I make it more or less spicy?

For more heat, toss in extra jalapenos or cayenne pepper. If you want it milder, just take the seeds out of the jalapenos.

→ Why add the cream and flour toward the end?

Mixing cream and flour helps make the soup thicker and gives it a smooth, creamy feel without making it lumpy.

→ What toppings go well with this?

Try shredded cheddar, sliced jalapenos, green onions, sour cream, or avocado to bring out the flavors.

→ Can I make this ahead of time?

Absolutely. It reheats nicely and the flavors get even better after sitting. Keep it in airtight containers and warm it up gently on the stove.