Crock-Pot Black Bean Nacho Soup

crock-pot black bean nacho soup
crock-pot black bean nacho soup

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.

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.

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.

crock-pot black bean nacho soup
crock-pot black bean nacho soup

More recipes like this:

Cabbage Roll Soup

Vegetable Beef Soup

Creamy Spinach Tortellini Soup

Broccoli and Cheese Soup

Linked up at Shabby Art Boutique

and Feathered Nest Friday

and Big Bears Wife

Print Recipe
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!
crock-pot black bean nacho soup
Course Main Dish
Cuisine Mexican
Prep Time 15 Minutes
Cook Time 6 Hours
Servings
People
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 15 Minutes
Cook Time 6 Hours
Servings
People
Ingredients
crock-pot black bean nacho soup
Instructions
  1. On the stove top, melt the butter over medium heat and add the onions. Saute until the onions are translucent.
  2. Add the cooked onions, chicken broth, black beans, corn, green chiles and chili powder to a 5 qt or 6 qt slow cooker.
  3. 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.
  4. Cover and Cook on LOW for 5 hours.
  5. 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.
  6. Mix before serving.
  7. Serve topped with fresh cilantro, pico de gallo or chopped tomatoes and a side of tortilla chips.
Recipe Notes

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

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