This delicious nacho grande soup recipe is a perfect twist on beefy nacho cheese prepared in the slow cooker.
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For one of the best cheese soup recipes, you have found the right one with our slow cooker nacho grande soup! It is so cheesy, beefy, and filled with all of those delicious taco seasonings. You will easily add this to your favorite family recipe list after you’ve had it for the first time. It will please even the pickiest eater and fill up the hungriest (or hangriest) one at the table.
I know there are so many good slow cooker recipes out there, but I promise you will not be disappointed you chose this one. The only thing you might be sad about is that you didn’t find it sooner to be able to enjoy the creamy, cheesy, spicy (only a little), goodness that this recipe produces.
Recipe Ingredient Notes
To make our nacho grande soup recipe, you need the following ingredients:
- Ground beef
- Onion
- Minced garlic
- Taco seasoning
- Condensed cheddar cheese soup (THIS kind of soup is used in this recipe)
- Diced tomatoes and green chilis (like Rotel)
- Milk
- Shredded cheddar cheese
- Crushed tortilla chip
- Sour cream
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make This Slow Cooker Nacho Grande Soup Recipe:
- In a medium skillet cook the ground beef with the diced onion, and minced garlic over medium-high heat until the meat is fully browned and cooked all the way through.
- Then, strain the meat to discard any fat.
- Now, in your slow cooker prepare the inside by spraying it down with nonstick cooking spray.
- Once the slow cooker is ready, pour in the browned meat and onion mixture.
- Then, add the taco seasoning, cheddar cheese soup, a can of diced tomatoes with chilies (do not drain the can!), milk, and 1 cup of shredded cheddar cheese.
- Stir everything together, and turn the slow cooker on low for 3-4 hours (and up to 4 additional hours on the warm setting) to cook it all together.
- Once the soup is done cooking, just give it a good stir before serving!
- Then, use a ladle to scoop the nacho grande soup into a bowl and top it off with some crushed tortilla chips, shredded cheddar cheese, and some sour cream!
Recipe Notes
- You can also make this just on your stovetop by browning the beef, onion, and garlic together over medium-high heat until they are thoroughly cooked. Then in a large pot, add all ingredients together and heat over them on medium-high heat for about 20 minutes, stirring occasionally. Make sure to stir well before serving.
- Making your own tortilla chips does not have to be hard. It’s actually quite simple once you know what you’re doing. I even love to make them with my kids and get cookie cutters to make fun shapes. When you are ready to make some delicious tortilla chips, check out Simply Recipes’ homemade tortilla chip recipe to get started!
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Nacho Grande Soup
- New England Clam Chowder
- Pasta e Fagioli
- Potato Soup
- Ravioli Lasagna Soup
- Sausage Tortellini Soup
- Stuffed Pepper Soup
- Tomato Macaroni Soup
- Tuscan White Bean Soup
- Wisconsin Bacon and Potato Cheese Soup
- Zuppa Toscana Soup
Nacho Grande Soup Recipe
This delicious nacho grande soup recipe is a perfect twist on beefy nacho cheese prepared in the slow cooker.
Serving people
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 teaspoon garlic, minced
- 1 ounce package taco seasoning, (I used low sodium)
- 1 (10 ounce) can condensed cheddar cheese soup
- 1 (10 ounce) can diced tomatoes and green chilis , (do not drain)
- 1 ½ cups milk
- 2 cups shredded cheddar cheese, (divided)
- 1 ½ cups crushed tortilla chips, (for topping)
- ½ cup sour cream
- salt and pepper, to taste
Instructions
- In a skillet, cook ground beef, onion, and garlic over medium-high heat until thoroughly cooked; drain.
- Spray slow cooker with nonstick cooking spray.
- Place cooked meat mixture in slow cooker. Add taco seasoning, cheddar cheese soup, tomatoes, milk, and 1 cup shredded cheese. Stir together and cook on low for 3-4 hours. (This soup can also be kept on a warm setting for an additional 4 hours).
- Stir before serving.
- Top individual servings with crushed tortilla chips, shredded cheese, and sour cream.
Notes
You can also make this just on your stove top. Brown the beef, onion, and garlic over medium-high heat until thoroughly cooked. Then in a large pot, add all ingredients and heat over medium-high heat for about 20 minutes, stirring occasionally. Stir well before serving.
Adapted from Pillsbury.
Nutrition
Calories: 538 kcal · Carbohydrates: 33 g · Protein: 32 g · Fat: 32 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 106 mg · Sodium: 1165 mg · Potassium: 609 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 1181 IU · Vitamin C: 8 mg · Calcium: 445 mg · Iron: 4 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
You had me at “Nachos Grande”!
I’m printing this off! I tried the Lasagna Soup last week, and hubby really liked it! It’s going in the winter rotation!
I love easy soups like this! This one looks like a must make!
Oh my gosh! Just made this for a girl’s gift wrapping get together. This is my new and improved, go to taco soup!
Dear Lord! I really have to come live with you…this sounds divine & I am not a big soup fan.
We made this tonight for dinner along with some homemade french bread. It was really good but a little too spicy for my toddler. I used a walmart store brand of the green chilies and tomatoes but it didn’t indicate on the can if it was mild or not so i will have to take a closer look at the other options next time i go to the store. Great recipe!
I made this for dinner tonight….used cream of chicken soup (that’s what I had on hand) and added chopped jalapeños and a can of pinto beans. This was sooo good! This is definitely getting added to the regular rotation. Thanks!
This sounds AMAZING! I’m gonna add a link to this in my “10 recipes to try in March” blog – going live Friday! Thanks for sharing!
I make a similar “Taco Soup”. My differences include adding a large can of green enchilada sauce, and a smaller can of regular enchilada sauce. Also, after cooking the hamburger, I add the taco seasoning, and enough water to cover the hamburger by about a half-inch or a little more. I let this boil up together for about 15/20 minutes. It adds flavor to the hamburger, and the extra water makes stock for the soup. (I add both the hamburger and the water to the pot of soup!) This is a very versatile recipe, you can add what you like, and leave out what you don’t, and it’ll still turn out amazing! Don’t be afraid to give it a whirl!!!
I made this soup with a few changes. I used shredded chicken instead of beef & added some diced jalepenos (love my food spicy). I was glad I doubled the recipe. Mmm, mmm good.
do you think you can put the beef in raw? i usually slow cook for 8 hours minimum as Im at work all day. i put in chicken raw…
its nice to have the the slow cooker do the work for you
Have to make it gluten free for my household….suggestion as to what I should use to substitute for the condensed cheddar cheese soup??
We have never put the ground beef in raw. I would definitely brown this first and then drain the grease. Chicken can be put in raw, but we have never done this with ground beef.
You can google substitute for cheddar cheese soup. Here is one I found –
Condensed Cheddar Cheese Soup Substitute
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup shredded cheddar cheese
salt, to taste
I made this using ground turkey and it was awesome! My kids asked for seconds! Love this website, it hasn’t let me down yet!
To make it gluten free don’t use flour. You can use the same listed above but just with corn starch instead to use as a thickener. It will do the same trick.
Thank you for the recipe! I’m going to be making this for my work potluck this week 🙂 Looks very yummy!
omg…. This was amazing, my husband & daughters loved it. They ask me to make it at least once a week. I double the recepie to have extras for the next day…. Ya, it didn’t work, it was pretty much gone. Thank you for this amazing soup. Perfect for the cold night!
WHAT THE??? Am I reading this post right? I’m so confused right now…
I am
Wanting to make this for a work function, should I double or triple the recipe for a large group?
The recipe says it feed 4 to 5 people, but you could get 6 servings. So you could easily double it for about 12 people. Not sure how great it would fit in one slow cooker if you tripled it. You may want to borrow another slow cooker. Good luck and have a great weekend.
Please email me your recipe if you will share
Rico’s nacho cheese in a can is a great GF substitute.
Can this be frozen
It can be frozen, but it won’t be as good when reheated because of all the dairy in it.
Really loved this one! I only made one change: used only half a pound of meat and added a can of great northern beans (my hubby doesn’t like a lot of meat in things). I will make this soup frequently!
This was so yummy, but doubling the recipe didn’t really feed my family of 7, so the serving size seems off (it made about 8 cups of soup when its supposed to feed 12). It’s also very thick, almost more like a thick chili consistency than what I normally think of as soup. I’ll definitely make this again, but next time I’ll add more milk and maybe some beans to also stretch out the serving count.
It is a thicker soup – Nacho Grande!
Can you turn this into a freezer meal soup?
You can cook as directed, let cool and freeze. Just add the toppings after reheating
I made this soup last week but the flavor seemed bland. I won’t make it again.