Slow Cooker Nacho Soup Recipes

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!

FLAVORFUL CROCK POT BEEF NACHO SOUP ANY TIME DURING THE YEAR

Steps:

• To the bowl of a 5-6 quart slow cooker, add cooked beef, vegetables, beans, seasonings and broth.
• Stir gently to combine.
• Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
• When 4 hours is up, stir in shredded cheese.
• Whisk together flour and heavy cream until smooth.
• Pour into slow cooker, stir to combine.
• Cover and continue cooking for an additional 30 minutes.

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.

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.

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.

CROCK POT NACHO CHEESE POTATO CASSEROLE

Steps:

• Cook ground beef on top of stove or microwave; drain off fat.
• In a medium mixing bowl, combine soup, undrained chile peppers and milk; blend well.
• Lightly spray slow cooker with nonstick cooking spray.
• Layer half of potatoes, cooked ground beef and soup mixture.
• Repeat process.
• Cook on low for 4 hours or on High for 2 1/2 hours or until potatoes are done.
• Gently stir before serving.
• Top with sour cream, salsa and/or sliced green onions.
• If you are unable to find Nacho cheese soup, you can add melted Mexican cheese to regular cheese soup, use a Nacho cheese sauce or just use melted Mexican Velveeta cheese.

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.