Recipe of Speedy Loaded Nacho Soup - Slow Cooker

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

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

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