Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, loaded nacho soup - slow cooker. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Loaded Nacho Soup - Slow Cooker is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Loaded Nacho Soup - Slow Cooker is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have loaded nacho soup - slow cooker using 19 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Loaded Nacho Soup - Slow Cooker:

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

Instructions 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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