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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, loaded nacho soup - slow cooker. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Loaded Nacho Soup - Slow Cooker is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Loaded Nacho Soup - Slow Cooker is something that I have loved my entire life.

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

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. Make ready 1 bell pepper, diced
  4. Take 1 jalapeno, diced (seeds removed for non-spicy)
  5. Take 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. Make ready 1 tbsp. chili powder
  11. Make ready 2 tsp. ground cumin
  12. Prepare 1 tsp. salt
  13. Prepare 1/2 tsp. each pepper, smoked paprika
  14. Take 3/4 cup heavy cream
  15. Get 1/4 cup all purpose flour
  16. Take 1 cup freshly shredded pepper jack cheese
  17. Get 1/2 cup freshly shredded cheddar cheese
  18. Prepare Sour Cream, for serving
  19. Take 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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