Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, loaded nacho soup - slow cooker. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Loaded Nacho Soup - Slow Cooker is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Loaded Nacho Soup - Slow Cooker is something which I’ve loved my whole life.
To begin with this 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:
- Prepare 1 lb. boneless, skinless chicken breast
- Get 1/2 yellow onion, diced
- Prepare 1 bell pepper, diced
- Prepare 1 jalapeno, diced (seeds removed for non-spicy)
- Take 3 cloves garlic, minced
- Prepare 1 can (15 oz.) unsalted black or pinto beans, drained and rinsed
- Prepare 1 can (15 oz.) fire-roasted diced tomatoes
- Prepare 1 can (8 oz.) corn kernels, drained and rinsed
- Prepare 4 cups unsalted chicken broth
- Make ready 1 tbsp. chili powder
- Prepare 2 tsp. ground cumin
- Make ready 1 tsp. salt
- Take 1/2 tsp. each pepper, smoked paprika
- Make ready 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
- Take Sour Cream, for serving
- Take Crushed Tortilla Chips, for serving
Steps 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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