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Slow Cooker Nacho Cheese Soup

  • Author: Karen
  • Cook Time: 4-6 hours on low, 2-3 hours on high
  • Total Time: 30 minute
  • Yield: 4-6 servings 1x


  • 5 boneless, skinless chicken thighs (I use frozen)*
  • 1 cup chicken broth
  • 1/2 cup salsa
  • 1 (14.5 oz) can diced tomatoes
  • 1 tsp lime juice
  • 2 minced garlic cloves
  • 1 1/2 cups nacho cheese sauce
  • 1 tsp cumin
  • 1 (4 oz) can diced green chiles
  • 1 (14 oz) can black or pinto beans, rinsed and drained
  • 1/2 cup pickled banana peppers or pickled jalapeno peppers (if you like it spicy)
  • Optional Toppings: fresh cilantro, tortilla chips, grated cheese, sour cream, lime wedges, avocados, jalapeno peppers, sliced olives


  1. Add chicken, broth, salsa, tomatoes, lime juice, garlic, nacho cheese, cumin, green chiles, black beans, and peppers in slow cooker. Give it a little stir.
  2. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
  3. Remove the chicken and cut it into bite size pieces or shred it on a cutting board.  Add the chicken back into the slow cooker.
  4. Stir and then serve with desired toppings.


*I feel like to you could definitely brown a pound of ground beef or even ground turkey and use it in place of chicken. 

Ideal slowcooker size: 4-5 quart