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crock-pot black bean nacho soup

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!
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Main Dish
Cuisine Mexican
Servings 6 People


  • 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


  • 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.


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