Recipe of Speedy Loaded Nacho Soup - Slow Cooker
Loaded Nacho Soup - Slow Cooker.
Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a special 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 well liked of current trending foods in the world. It is easy, it's fast, it tastes delicious. It's enjoyed by millions daily. They are nice and they look fantastic. Loaded Nacho Soup - Slow Cooker is something that I have loved my entire life.
To get started 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 it.
The ingredients needed to make Loaded Nacho Soup - Slow Cooker:
- {Make ready 1 lb. of boneless, skinless chicken breast.
- {Take 1/2 of yellow onion, diced.
- {Prepare 1 of bell pepper, diced.
- {Make ready 1 of jalapeno, diced (seeds removed for non-spicy).
- {Get 3 cloves of garlic, minced.
- {Prepare 1 can (15 oz.) of unsalted black or pinto beans, drained and rinsed.
- {Make ready 1 can (15 oz.) of fire-roasted diced tomatoes.
- {Take 1 can (8 oz.) of corn kernels, drained and rinsed.
- {Get 4 cups of unsalted chicken broth.
- {Get 1 tbsp. of chili powder.
- {Take 2 tsp. of ground cumin.
- {Make ready 1 tsp. of salt.
- {Make ready 1/2 tsp. of each pepper, smoked paprika.
- {Take 3/4 cup of heavy cream.
- {Prepare 1/4 cup of all purpose flour.
- {Get 1 cup of freshly shredded pepper jack cheese.
- {Take 1/2 cup of freshly shredded cheddar cheese.
- {Prepare of Sour Cream, for serving.
- {Get of 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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