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

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, loaded nacho soup - slow cooker. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Loaded Nacho Soup - Slow Cooker is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Loaded Nacho Soup - Slow Cooker is something which I’ve loved my entire life.

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

The ingredients needed to make Loaded Nacho Soup - Slow Cooker:
  1. Make ready 1 lb. boneless, skinless chicken breast
  2. Prepare 1/2 yellow onion, diced
  3. Take 1 bell pepper, diced
  4. Get 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. Prepare 1 can (15 oz.) fire-roasted diced tomatoes
  8. Get 1 can (8 oz.) corn kernels, drained and rinsed
  9. Make ready 4 cups unsalted chicken broth
  10. Get 1 tbsp. chili powder
  11. Get 2 tsp. ground cumin
  12. Get 1 tsp. salt
  13. Prepare 1/2 tsp. each pepper, smoked paprika
  14. Take 3/4 cup heavy cream
  15. Take 1/4 cup all purpose flour
  16. Prepare 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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