Hearty Nacho Soup (Printable Version)
Slow-cooked nacho soup with beef, beans, peppers, and melted cheddar for a warm, satisfying meal.
# Ingredients Required:
→ Meat
01 -
454 g ground beef
→ Vegetables
02 -
1 small yellow onion, diced
03 -
1 red bell pepper, seeded and diced
04 -
3 garlic cloves, minced
05 -
2 jalapenos, sliced
06 -
283 g frozen corn
→ Legumes
07 -
425 g black beans, drained and rinsed
→ Canned Goods
08 -
283 g Rotel tomatoes
→ Spices
09 -
15 ml chili powder
10 -
0.5 ml cayenne pepper
11 -
5 ml salt
12 -
2.5 ml black pepper
→ Liquids
13 -
830 ml chicken or beef stock
14 -
240 ml heavy cream
→ Thickening Agent
15 -
32 g all-purpose flour
→ Dairy
16 -
200 g shredded cheddar cheese
# Guide to Cooking:
01 -
Heat a 25 cm or larger non-stick skillet over medium-high heat. Add ground beef and cook until no longer pink, then drain excess fat and transfer to a slow cooker (5-6 quart).
02 -
Add diced onion, diced bell pepper, minced garlic, sliced jalapenos, frozen corn, drained black beans, Rotel tomatoes, chili powder, cayenne pepper, salt, black pepper, and stock to the slow cooker. Stir to combine.
03 -
Cover and cook on HIGH for 4 hours or LOW for 6 to 8 hours.
04 -
Approximately 5 minutes before cooking ends, whisk heavy cream with flour in a small bowl until smooth. Stir this mixture into the slow cooker contents.
05 -
Stir shredded cheddar cheese into the soup until melted, then cover and continue cooking for an additional 30 minutes to thicken.
06 -
Ladle soup into bowls and serve alongside tortilla chips. Garnish with sliced green onions and jalapenos as desired.
# Extra Suggestions:
01 -
Increase jalapenos or cayenne pepper for more heat. Substitute ground turkey or chicken for beef if preferred. Top with sour cream or avocado for extra richness.