Loaded Nacho Soup - Slow Cooker
Loaded Nacho Soup - Slow Cooker

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, loaded nacho soup - slow cooker. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Loaded Nacho Soup - Slow Cooker is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Loaded Nacho Soup - Slow Cooker is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have loaded nacho soup - slow cooker using 19 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Loaded Nacho Soup - Slow Cooker:
  1. Make ready 1 lb. boneless, skinless chicken breast
  2. Make ready 1/2 yellow onion, diced
  3. Get 1 bell pepper, diced
  4. Get 1 jalapeno, diced (seeds removed for non-spicy)
  5. Make ready 3 cloves garlic, minced
  6. Make ready 1 can (15 oz.) unsalted black or pinto beans, drained and rinsed
  7. Make ready 1 can (15 oz.) fire-roasted diced tomatoes
  8. Make ready 1 can (8 oz.) corn kernels, drained and rinsed
  9. Take 4 cups unsalted chicken broth
  10. Get 1 tbsp. chili powder
  11. Make ready 2 tsp. ground cumin
  12. Get 1 tsp. salt
  13. Get 1/2 tsp. each pepper, smoked paprika
  14. Make ready 3/4 cup heavy cream
  15. Prepare 1/4 cup all purpose flour
  16. Make ready 1 cup freshly shredded pepper jack cheese
  17. Make ready 1/2 cup freshly shredded cheddar cheese
  18. Take Sour Cream, for serving
  19. Make ready Crushed Tortilla Chips, for serving
Steps to make Loaded Nacho Soup - Slow Cooker:
  1. Grease the slow cooker (6 quart size). Place in the chicken, onion, peppers, jalapeno, garlic, beans, corn, tomatoes, broth and seasonings. Give it a stir, then set the lid on and cook on low heat for 6 hours.
  2. Once the 6 hours is up, remove the chicken to a cutting board. Stir in the shredded cheeses until they are melted and incorporated in. Whisk the flour into the heavy cream until smooth, then stir that into the soup. Shred the chicken and stir it back into the soup. Place the lid back on and switch to high heat. Cook an additional 30ish minutes, until thickened and heated through. Taste to see if any additional seasoning is needed, then serve.

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