Loaded Nacho Soup - Slow Cooker

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, loaded nacho soup - slow cooker. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Prepare 1 lb. boneless, skinless chicken breast
  2. Make ready 1⁄2 yellow onion, diced
  3. Get 1 bell pepper, diced
  4. Take 1 jalapeno, diced (seeds removed for non-spicy)
  5. Make ready 3 cloves garlic, minced
  6. Make ready 1 can (15 oz.) unsalted black or pinto beans, drained and rinsed
  7. Get 1 can (15 oz.) fire-roasted diced tomatoes
  8. Get 1 can (8 oz.) corn kernels, drained and rinsed
  9. Get 4 cups unsalted chicken broth
  10. Get 1 tbsp. chili powder
  11. Get 2 tsp. ground cumin
  12. Get 1 tsp. salt
  13. Get 1⁄2 tsp. each pepper, smoked paprika
  14. Make ready 3⁄4 cup heavy cream
  15. Get 1⁄4 cup all purpose flour
  16. Make ready 1 cup freshly shredded pepper jack cheese
  17. Take 1⁄2 cup freshly shredded cheddar cheese
  18. Make ready Sour Cream, for serving
  19. Prepare 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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