Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, loaded nacho soup - slow cooker. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Loaded Nacho Soup - Slow Cooker is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Loaded Nacho Soup - Slow Cooker is something that I’ve 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 it.
The ingredients needed to make Loaded Nacho Soup - Slow Cooker:
- Take 1 lb. boneless, skinless chicken breast
- Prepare 1/2 yellow onion, diced
- Prepare 1 bell pepper, diced
- Make ready 1 jalapeno, diced (seeds removed for non-spicy)
- Take 3 cloves garlic, minced
- Take 1 can (15 oz.) unsalted black or pinto beans, drained and rinsed
- Take 1 can (15 oz.) fire-roasted diced tomatoes
- Make ready 1 can (8 oz.) corn kernels, drained and rinsed
- Get 4 cups unsalted chicken broth
- Prepare 1 tbsp. chili powder
- Make ready 2 tsp. ground cumin
- Take 1 tsp. salt
- Make ready 1/2 tsp. each pepper, smoked paprika
- Prepare 3/4 cup heavy cream
- Prepare 1/4 cup all purpose flour
- Take 1 cup freshly shredded pepper jack cheese
- Get 1/2 cup freshly shredded cheddar cheese
- Get Sour Cream, for serving
- Get Crushed Tortilla Chips, for serving
Instructions to make Loaded Nacho Soup - Slow Cooker:
- 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.
- 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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