Step-by-Step Guide to Prepare Perfect Loaded Nacho Soup - Slow Cooker

Hello everybody, I hope you’re 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. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Loaded Nacho Soup - Slow Cooker is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Loaded Nacho Soup - Slow Cooker is something which I have loved my whole life.

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