Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, loaded nacho soup - slow cooker. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Loaded Nacho Soup - Slow Cooker is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Loaded Nacho Soup - Slow Cooker is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to 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:
- Take 1 lb. boneless, skinless chicken breast
- Get 1/2 yellow onion, diced
- Prepare 1 bell pepper, diced
- Take 1 jalapeno, diced (seeds removed for non-spicy)
- Make ready 3 cloves garlic, minced
- Make ready 1 can (15 oz.) unsalted black or pinto beans, drained and rinsed
- Get 1 can (15 oz.) fire-roasted diced tomatoes
- Prepare 1 can (8 oz.) corn kernels, drained and rinsed
- Take 4 cups unsalted chicken broth
- Get 1 tbsp. chili powder
- Get 2 tsp. ground cumin
- Take 1 tsp. salt
- Take 1/2 tsp. each pepper, smoked paprika
- Get 3/4 cup heavy cream
- Prepare 1/4 cup all purpose flour
- Make ready 1 cup freshly shredded pepper jack cheese
- Make ready 1/2 cup freshly shredded cheddar cheese
- Prepare Sour Cream, for serving
- Get Crushed Tortilla Chips, for serving
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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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