Slow Cooker Nacho Soup Recipes

SLOW COOKER BEEFY NACHO SOUP

Steps:

• In a medium sized skillet cook the ground beef, onion, and garlic until beef is no longer pink and the onion is clear. Drain the grease and add to slow cooker.
• Add soup, taco seasoning, diced tomatoes and green chilis, and milk. Stir.
• Cook on low 3-4 hours. Stir in 1/2 cup cheddar cheese and allow to melt. Can be kept on warm for an additional 4 hours. Top with crushed tortilla chips and additional cheese if desired.

SLOW COOKER TACO SOUP

Steps:

• In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
• Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

SLOW COOKER NACHO SOUP RECIPE BY TASTY

Steps:

• Place chicken, onion, garlic and spices into a 6-quart slow cooker.
• Using a set of tongs or a large spoon, mix the ingredients together. Once mixed, pour in chicken broth.
• Set slow cooker to HIGH, cover and cook for 3 hours.
• After 3 hours remove and shred the chicken into bite-sized pieces.
• Return shredded chicken to the slow cooker and add tomatoes, beans, heavy cream and cheese.
• Cover and set slow cooker to the LOW setting. Let soup cook for an additional 45 minutes.
• Ladle soup into bowl and top with favorite nacho toppings. Serve with tortilla chips.
• Enjoy!

SLOW COOKER NACHO SOUP

Steps:

• 1. Place the chicken, onion, garlic and spices in a slow cooker. Mix it well then pour the chicken stock over the top. Slow cook on low for 6 hours. Remove the chicken and shred into pieces and add back to the slow cooker.
• 2. Add the diced tomatoes, black beans and heavy cream. Cook 1 hour. Add the cheese and cook 30 minutes.
• 3. Top with toppings of choice and serve

SLOW COOKER NACHO SOUP

Steps:

• In a skillet, cook ground beef until browned. Drain excess fat.
• Add the cooked beef, vegetables, beans, spices and chicken broth to the slow cooker. Stir gently to combine.
• Place the lid on the slow cooker and cook on high for 4 hours or on low for 8 hours.
• When the time is up, stir in the shredded cheese. In a small bowl, whisk together the all purpose flour and heavy cream until smooth. Pour into the slow cooker and stir to combine.
• Cover and continue cooking for an additional 30 minutes.
• Optionally garnish with chopped green onions and tortilla chips.

SLOW COOKER NACHO GRANDE SOUP RECIPE

Steps:

• In a skillet, cook ground beef, onion, and garlic over medium-high heat until thoroughly cooked; drain.
• Spray slow cooker with nonstick cooking spray.
• Place cooked meat mixture in slow cooker. Add taco seasoning, cheddar cheese soup, tomatoes, milk, and 1 cup shredded cheese. Stir together and cook on low for 3-4 hours. (This soup can also be kept on a warm setting for an additional 4 hours).
• Stir before serving.
• Top individual servings with crushed tortilla chips, shredded cheese, and sour cream.

CROCKPOT NACHO CHEESE DIP

Steps:

• Brown hamburger and drain.
• Add cooked hamburger, Velveeta cheese, jar of salsa, can of celery soup to crock pot and stir.
• Chop scallions and add to crockpot.
• Chop green pepper into small pieces and add to crockpot.
• Turn crockpot on High and cook for 4 hours or until cheese is completely melted.
• If you are in a hurry you can melt cheese in the microwave and add to crockpot.
• Serve with nacho chips and enjoy!

SLOW COOKER BEEFY NACHO SOUP

Steps:

• Brown ground beef in skillet over medium high heat and drain (this can be done ahead of time and stored in fridge or freezer)
• Add taco seasoning, tomatoes, cheese and milk
• Cover and cook on high for 2-3 hours or low for 4-6
• Remove lid and stir well until cheese is melted and combined
• Top with additional cheese and crushed chips for serving, if desired

CHICKEN NACHO SOUP

Steps:

• Combine the tomato paste, tomatoes, potato, zucchini, onion, jalapeno, garlic, oregano, cumin, cilantro and hominy in a 6-quart slow cooker. Add the crushed tortilla chips, the chicken broth and 1 teaspoon salt. Cover and cook on low, 7 1/2 hours. Add the chicken and cook 30 more minutes.
• Combine the cheese and milk in a medium microwave-safe bowl; microwave, whisking occasionally, until melted and smooth, 2 to 3 minutes. Serve the soup topped with tortilla chips, the cheese sauce and sliced jalapeno.