Slow Cooker Nacho Soup

Slow Cooker Nacho Soup

Ingredients:

1 lb ground beef or ground turkey

1 small onion, chopped

2 cloves garlic, minced

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained

1 (10 oz) can Rotel (diced tomatoes with green chilies)

1 (10.5 oz) can cheddar cheese soup

1 (8 oz) package cream cheese, cubed

2 cups shredded cheddar cheese

2 cups beef broth or chicken broth

1 tsp chili powder

1/2 tsp cumin

Salt and pepper to taste

Optional toppings: crushed tortilla chips, jalapeños, sour cream, green onions, more cheese

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Instructions:

1. Brown the meat:

In a skillet, cook the ground beef or turkey with onion and garlic until browned. Drain any excess fat.

2. Combine in slow cooker:

Add the cooked meat to your slow cooker. Stir in black beans, corn, Rotel, cheddar cheese soup, broth, chili powder, cumin, salt, and pepper.

3. Cook:

Cover and cook on low for 4–6 hours or high for 2–3 hours.

4. Add cheese:

About 30 minutes before serving, stir in cream cheese and shredded cheddar cheese. Stir occasionally until melted and creamy.

5. Serve:

Ladle into bowls and top with your favorite nacho toppings!