Hi, I am Clara. Today, I will show you a way to make loaded nacho soup - slow cooker recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look 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 foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Loaded Nacho Soup - Slow Cooker is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare 1 lb. boneless, skinless chicken breast
- Make ready 1/2 yellow onion, diced
- Prepare 1 bell pepper, diced
- Prepare 1 jalapeno, diced (seeds removed for non-spicy)
- Get 3 cloves garlic, minced
- Get 1 can (15 oz.) unsalted black or pinto beans, drained and rinsed
- Make ready 1 can (15 oz.) fire-roasted diced tomatoes
- Get 1 can (8 oz.) corn kernels, drained and rinsed
- Make ready 4 cups unsalted chicken broth
- Get 1 tbsp. chili powder
- Make ready 2 tsp. ground cumin
- Take 1 tsp. salt
- Get 1/2 tsp. each pepper, smoked paprika
- Get 3/4 cup heavy cream
- Make ready 1/4 cup all purpose flour
- Prepare 1 cup freshly shredded pepper jack cheese
- Prepare 1/2 cup freshly shredded cheddar cheese
- Prepare Sour Cream, for serving
- Get 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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