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We hope you got benefit from reading it, now let’s go back to loaded nacho soup - slow cooker recipe. You can have loaded nacho soup - slow cooker using 19 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to cook Loaded Nacho Soup - Slow Cooker:
- Get 1 lb. boneless, skinless chicken breast
- Prepare 1/2 yellow onion, diced
- You need 1 bell pepper, diced
- You need 1 jalapeno, diced (seeds removed for non-spicy)
- Prepare 3 cloves garlic, minced
- Provide 1 can (15 oz.) unsalted black or pinto beans, drained and rinsed
- Get 1 can (15 oz.) fire-roasted diced tomatoes
- Use 1 can (8 oz.) corn kernels, drained and rinsed
- Get 4 cups unsalted chicken broth
- You need 1 tbsp. chili powder
- Get 2 tsp. ground cumin
- You need 1 tsp. salt
- Get 1/2 tsp. each pepper, smoked paprika
- You need 3/4 cup heavy cream
- Prepare 1/4 cup all purpose flour
- Use 1 cup freshly shredded pepper jack cheese
- Prepare 1/2 cup freshly shredded cheddar cheese
- Get Sour Cream, for serving
- Provide Crushed Tortilla Chips, for serving
Instructions 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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