Nacho Soup (Print-Friendly Version)
A slow-simmered nacho soup loaded with beef, veggies, beans, and melted cheddar for a filling dish.
# Ingredients List:
→ Veggies
01 -
Frozen corn, 283 g
02 -
2 jalapenos, sliced up
03 -
1 small yellow onion, chopped
04 -
3 minced garlic cloves
05 -
Red bell pepper diced, 1 whole, seeds removed
→ Meat
06 -
Ground beef, 454 g
→ Liquids
07 -
Chicken or beef broth, 830 ml
08 -
Heavy cream, 240 ml
→ Canned Goods
09 -
Rotel tomatoes, 283 g
→ Spices
10 -
Salt, 5 ml
11 -
Chili powder, 15 ml
12 -
Cayenne pepper, 0.5 ml
13 -
Black pepper, 2.5 ml
→ Legumes
14 -
Black beans, drained and rinsed, 425 g
→ Thickening Agent
15 -
All-purpose flour, 32 g
→ Dairy
16 -
Cheddar cheese shredded, 200 g
# Detailed Cooking Steps:
01 -
Dish up the soup into bowls. Add some green onions or jalapeno slices if you like. Grab tortilla chips to go with it.
02 -
Mix in shredded cheddar until it melts fully. Put the lid back on and cook for 30 more minutes to get it thicker.
03 -
About five minutes before the end, mix heavy cream and flour together in a small bowl until it's nice and smooth. Stir it into the slow cooker pot.
04 -
Get a non-stick pan that's at least 25 cm. Turn the heat medium-high. Toss in ground beef and cook it till it’s not pink at all. Drain the fat and move it into your slow cooker (5-6 quart).
05 -
Put in the onion, bell pepper, garlic, jalapenos, frozen corn, rinsed black beans, Rotel tomatoes, chili powder, cayenne, salt, black pepper, and broth. Stir everything well.
06 -
Cover and then cook on HIGH for about 4 hours. Or do LOW heat for 6 to 8 hours.
# Helpful Hints:
01 -
If you want it hotter, add more jalapenos or cayenne. You can swap the beef for turkey or chicken. Top it with sour cream or avocado for a creamy touch.