Easiest Way to Make Ultimate Loaded Nacho Soup - Slow Cooker

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, loaded nacho soup - slow cooker. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Loaded Nacho Soup - Slow Cooker is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Loaded Nacho Soup - Slow Cooker is something which I have loved my whole life.

To begin with this recipe, we have to 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:

1. Get boneless, skinless chicken breast
2. Prepare yellow onion, diced
3. Take bell pepper, diced
4. Get jalapeno, diced (seeds removed for non-spicy)
5. Make ready garlic, minced
6. Prepare unsalted black or pinto beans, drained and rinsed
7. Take fire-roasted diced tomatoes
8. Prepare corn kernels, drained and rinsed
9. Get unsalted chicken broth
10. Prepare chili powder
11. Prepare ground cumin
12. Make ready salt
13. Make ready each pepper, smoked paprika
14. Make ready heavy cream
15. Take all purpose flour
16. Prepare freshly shredded pepper jack cheese
17. Prepare freshly shredded cheddar cheese
18. Take Sour Cream, for serving
19. Get Crushed Tortilla Chips, for serving

Steps to make Loaded Nacho Soup - Slow Cooker:

1. 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.
2. 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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