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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
1x
2x
3x
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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