I love cheesy soups. However, I do not love cheese in my soups. Allow me to explain. I absolutely adore the creamy goodness that cheese can bring to a soup. But every single time I add cheese, it ends up forming small globs of cheese balls or being so stringy I can barely get it off my spoon. For those who share my problem, I now have the solution. As you can see in the recipe below, the answer lies in cream cheese.
Cream cheese is a perfect compromise, especially in this nacho soup recipe that's as tangy, zesty and delicious as you'd expect any platter of nachos to be. It adds a nice balance to the acidic tomatoes that form the base of the dish, and you get all the cheesiness, without any of the mess or inconvenience.
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Cooktop Cove
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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