Steps to Make Homemade Loaded Nacho Soup - Slow Cooker

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, loaded nacho soup - slow cooker. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Loaded Nacho Soup - Slow Cooker is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Loaded Nacho Soup - Slow Cooker is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. 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:

1. Take 1 lb. boneless, skinless chicken breast
2. Take 1/2 yellow onion, diced
3. Take 1 bell pepper, diced
4. Prepare 1 jalapeno, diced (seeds removed for non-spicy)
5. Prepare 3 cloves garlic, minced
6. Prepare 1 can (15 oz.) unsalted black or pinto beans, drained and rinsed
7. Make ready 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. Take 2 tsp. ground cumin
12. Make ready 1 tsp. salt
13. Prepare 1/2 tsp. each pepper, smoked paprika
14. Take 3/4 cup heavy cream
15. Prepare 1/4 cup all purpose flour
16. Prepare 1 cup freshly shredded pepper jack cheese
17. Get 1/2 cup freshly shredded cheddar cheese
18. Make ready Sour Cream, for serving
19. Make ready Crushed Tortilla Chips, for serving

Instructions 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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