Hello, I’m Kate. Today, I will show you a way to make loaded nacho soup - slow cooker recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit more unique. 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 popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Loaded Nacho Soup - Slow Cooker is something which I’ve loved my entire life.
To begin with this recipe, we must 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:
- Get 1 lb. boneless, skinless chicken breast
- Prepare 1/2 yellow onion, diced
- Make ready 1 bell pepper, diced
- Prepare 1 jalapeno, diced (seeds removed for non-spicy)
- Get 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
- Take 1 can (8 oz.) corn kernels, drained and rinsed
- Take 4 cups unsalted chicken broth
- Prepare 1 tbsp. chili powder
- Take 2 tsp. ground cumin
- Prepare 1 tsp. salt
- Get 1/2 tsp. each pepper, smoked paprika
- Prepare 3/4 cup heavy cream
- Take 1/4 cup all purpose flour
- Make ready 1 cup freshly shredded pepper jack cheese
- Get 1/2 cup freshly shredded cheddar cheese
- Make ready 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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