Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, loaded nacho soup - slow cooker. One of my favorites. 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 favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Loaded Nacho Soup - Slow Cooker is something which I’ve loved my entire life.
To get started with this particular recipe, we must 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:
- Prepare 1 lb. boneless, skinless chicken breast
- Prepare 1/2 yellow onion, diced
- Take 1 bell pepper, diced
- Prepare 1 jalapeno, diced (seeds removed for non-spicy)
- Take 3 cloves garlic, minced
- Get 1 can (15 oz.) unsalted black or pinto beans, drained and rinsed
- Take 1 can (15 oz.) fire-roasted diced tomatoes
- Make ready 1 can (8 oz.) corn kernels, drained and rinsed
- Prepare 4 cups unsalted chicken broth
- Make ready 1 tbsp. chili powder
- Take 2 tsp. ground cumin
- Get 1 tsp. salt
- Get 1/2 tsp. each pepper, smoked paprika
- Prepare 3/4 cup heavy cream
- Get 1/4 cup all purpose flour
- Get 1 cup freshly shredded pepper jack cheese
- Make ready 1/2 cup freshly shredded cheddar cheese
- Take Sour Cream, for serving
- Take Crushed Tortilla Chips, for serving
Instructions to make Loaded Nacho Soup - Slow Cooker:
- 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.
- 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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