Hi, I am Joana. Today, I will show you a way to make loaded nacho soup - slow cooker recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. 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 current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Loaded Nacho Soup - Slow Cooker is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular 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 can achieve that.
The ingredients needed to make Loaded Nacho Soup - Slow Cooker:
- Prepare 1 lb. boneless, skinless chicken breast
- Get 1/2 yellow onion, diced
- Make ready 1 bell pepper, diced
- Take 1 jalapeno, diced (seeds removed for non-spicy)
- Make ready 3 cloves garlic, minced
- Prepare 1 can (15 oz.) unsalted black or pinto beans, drained and rinsed
- Make ready 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
- Take 2 tsp. ground cumin
- Get 1 tsp. salt
- Take 1/2 tsp. each pepper, smoked paprika
- Take 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
- Get 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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