Crock-Pot Black Bean Nacho Soup

As I have said before, soup is one of my favorite recipes to cook. Soup comes in many flavors and with a variety of ingredients. I love the ease of soup and the varieties of flavors that I can make. But this is me.

I made this with chicken broth but you can switch that for vegetable broth to make this soup a vegetarian option.

Substitutions

You can substitute the 1 1/2 cups of kernal corn with a can of corn (drained of course). Every summer I purchase fresh sweet corn on the cob from the local farmers. My kids and I then slice off the kernals and pressure can the corn in pint jars. This preserves the fresh sweet flavor of the corn so we can enjoy it longer.

What to Serve this Crock-Pot Black Bean Nacho Soup

And did I mention, I love bread with my soup. Either just a crusty crust bread like French Bread or a slice or two of garlic bread to dip in the soup. This can also be served with saltine crackers and a nice small salad.

Crock-Pot Black Bean Nacho Soup

Black beans, green chiles and corn combine with cheese for this tasty soup with a slight bite to it. Substitute vegetable broth to make it vegetarian!

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Dish

Cuisine Mexican

Servings 6 People

Ingredients

  

1x2x3x

• 2 Tablespoons Unsalted Butter
• 1 Medium Yellow Onion diced
• 3 Cups Reduced-Sodium Chicken Broth
• 1 15 oz Can of Black Beans rinsed and drained
• 1 1/2 Cups Whole Kernal Corn
• 2 4 oz Chopped Green Chiles undrained
• 2 Teaspoons Chili Powder
• 1 Cup Half and Half
• 5 Tablespoons all purpose flour
• 1 Cup Shredded Sharp Cheddar Cheese
• 1 Cup Shredded Monterey Jack Cheese
• 3 Tablespoons Fresh Cilantro chopped

Instructions

 

• On the stove top, melt the butter over medium heat and add the onions. Saute until the onions are translucent.
• Add the cooked onions, chicken broth, black beans, corn, green chiles and chili powder to a 5 qt or 6 qt slow cooker.
• In a small mixing bowl, whisk the flour and the half-and-half. Add this to the slow cooker whisking it in as you add.
• Cover and Cook on LOW for 5 hours.
• After 5 hours, add in the shredded cheese and fresh chopped cilantro. Cover and cook an additional 1 hour or until the cheese has melted.
• Mix before serving.
• Serve topped with fresh cilantro, pico de gallo or chopped tomatoes and a side of tortilla chips.

Notes

Substitute vegetable broth for the chicken broth to make this a vegetarian soup.

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