Recipe of Perfect Loaded Nacho Soup - Slow Cooker

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, loaded nacho soup - slow cooker. One of my favorites food recipes. This time, I’m gonna make it a little 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 on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Loaded Nacho Soup - Slow Cooker is something that I’ve loved my entire life. They’re fine and they look fantastic.

Flavor packed slow cooker cheesy beef nacho soup! Enjoy the taste of nachos in a comforting soup, perfect for any night of the week! I was on such a roll reading over the summer. Using a set of tongs or a large spoon, mix the ingredients together.

To begin with this particular recipe, we must prepare a few components. You can have 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:

1. Prepare 1 lb. boneless, skinless chicken breast
2. Get 1/2 yellow onion, diced
3. Prepare 1 bell pepper, diced
4. Prepare 1 jalapeno, diced (seeds removed for non-spicy)
5. Prepare 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. Take 1 can (8 oz.) corn kernels, drained and rinsed
9. Prepare 4 cups unsalted chicken broth
10. Make ready 1 tbsp. chili powder
11. Get 2 tsp. ground cumin
12. Make ready 1 tsp. salt
13. Get 1/2 tsp. each pepper, smoked paprika
14. Make ready 3/4 cup heavy cream
15. Make ready 1/4 cup all purpose flour
16. Get 1 cup freshly shredded pepper jack cheese
17. Take 1/2 cup freshly shredded cheddar cheese
18. Take Sour Cream, for serving
19. Take Crushed Tortilla Chips, for serving

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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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