Recipe of Speedy Loaded Nacho Soup - Slow Cooker

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, loaded nacho soup - slow cooker. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Loaded Nacho Soup - Slow Cooker is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Loaded Nacho Soup - Slow Cooker is something which I’ve loved my whole life. They are fine 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 that.

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. Take 1 jalapeno, diced (seeds removed for non-spicy)
5. Take 3 cloves garlic, minced
6. Take 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. Prepare 4 cups unsalted chicken broth
10. Prepare 1 tbsp. chili powder
11. Take 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. Prepare 1/4 cup all purpose flour
16. Get 1 cup freshly shredded pepper jack cheese
17. Prepare 1/2 cup freshly shredded cheddar cheese
18. Get Sour Cream, for serving
19. Prepare 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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