Hi, I am Laura. Today, I’m gonna show you how to prepare loaded nacho soup - slow cooker recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Loaded Nacho Soup - Slow Cooker Recipe
Loaded Nacho Soup - Slow Cooker is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Loaded Nacho Soup - Slow Cooker is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. 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:
- Make ready 1 lb. boneless, skinless chicken breast
- Get 1/2 yellow onion, diced
- Get 1 bell pepper, diced
- Make ready 1 jalapeno, diced (seeds removed for non-spicy)
- Make ready 3 cloves garlic, minced
- Get 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
- Make ready 4 cups unsalted chicken broth
- Make ready 1 tbsp. chili powder
- Get 2 tsp. ground cumin
- Get 1 tsp. salt
- Get 1/2 tsp. each pepper, smoked paprika
- Get 3/4 cup heavy cream
- Prepare 1/4 cup all purpose flour
- Get 1 cup freshly shredded pepper jack cheese
- Get 1/2 cup freshly shredded cheddar cheese
- Take Sour Cream, for serving
- Make ready 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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