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

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, loaded nacho soup - slow cooker. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Loaded Nacho Soup - Slow Cooker is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Loaded Nacho Soup - Slow Cooker is something which I have loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Loaded Nacho Soup - Slow Cooker:
  1. Make ready 1 lb. boneless, skinless chicken breast
  2. Take 1/2 yellow onion, diced
  3. Make ready 1 bell pepper, diced
  4. Get 1 jalapeno, diced (seeds removed for non-spicy)
  5. Make ready 3 cloves garlic, minced
  6. Get 1 can (15 oz.) unsalted black or pinto beans, drained and rinsed
  7. Prepare 1 can (15 oz.) fire-roasted diced tomatoes
  8. Take 1 can (8 oz.) corn kernels, drained and rinsed
  9. Take 4 cups unsalted chicken broth
  10. Take 1 tbsp. chili powder
  11. Take 2 tsp. ground cumin
  12. Take 1 tsp. salt
  13. Make ready 1/2 tsp. each pepper, smoked paprika
  14. Get 3/4 cup heavy cream
  15. Make ready 1/4 cup all purpose flour
  16. Take 1 cup freshly shredded pepper jack cheese
  17. Prepare 1/2 cup freshly shredded cheddar cheese
  18. Make ready Sour Cream, for serving
  19. Take Crushed Tortilla Chips, for serving
Instructions 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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