Slow Cooker Beefy Nacho Soup

This creamy beef nacho soup will become a family favorite! Only a few ingredients, a few minutes of prep, a slow cooker and you’re done. Garnish with shredded cheese and crushed tortilla chips!


I have always felt bad for soup because it seems that people only like it in the fall and cold winter months. Me on the other hand, I could eat soup every night and be perfectly happy. There are so many different soup, stews, chili, and chowders. I have a list of ‘stuff to make’ that I keep in my kitchen. I am not even kidding when I say that over half that list is all soups of some sort.

This slow cooker beefy nacho soup is one that I have made again and again since first making it. As I have said before, I cook a lot. So you know if it is something that even I make over and over again, then it’s gotta be good!

I promise. This is good. I love it because you can customize it to your heat/spicy level. You can use the can of nacho cheese condensed soup instead of the cheddar cheese. You can use a can of diced tomatoes w/ green chilis instead of regular diced. I use a can of regular diced tomato or lately I have been using a can of ‘chili style’ diced tomato —> the chili style diced tomatoes were really good.

Please don’t forget the shredded cheese and crushed up tortilla chips for on top. I will be totally honest and say that I don’t like this soup plain. I mean, I’ll eat it cause it’s yummy, but I much prefer it with the toppings.

Enjoy friends! As always, thank you so much for stopping by. YOU all are what makes this blog successful.

Thank YOU!

Slow Cooker Beefy Nacho Soup

This can be made on the stove top as well. It also works well keeping it the slow cooker on the 'warm' setting until ready to eat.


  • 1 lb ground beef
  • 1 small onion, diced
  • 1 clove garlic, minced or pressed
  • 1 package taco seasoning
  • 1 can (10 3/4 oz) condensed cheddar cheese soup
  • 1 can (14.5 oz) diced tomatoes (any variety), undrained
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • garnishes: crushed tortilla chips, shredded cheese


  1. In a medium sized skillet cook the ground beef, onion, and garlic until beef is no longer pink and the onion is tender. Add the taco seasoning. Drain the grease and add to slow cooker.
  2. Add condensed soup, diced tomatoes, and milk into the slow cooker. Stir.
  3. Cook on low 3-4 hours. Stir in shredded cheese and allow to melt. Top with crushed tortilla chips and additional cheese if desired
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  1. Joe in KY says

    This sounded so good that we’re trying it tonight for our Family Supper along with Grilled Cheese sandwiches! The weather has taken a terrible change toward the bitter, so believe this soup will defrost everyone (I made with Rotel instead of the regular diced tomatoes for a slighty more spicy kick). Thanks…

    • Together As Family says

      It’s really cold here too! I love the idea of using Rotel. I could never get away with that cause my kids would just complain it’s too spicy 🙂 Sounds like you guys are having the perfect delicious dinner. I hope you enjoy!

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