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

Loaded Nacho Soup - Slow Cooker is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Loaded Nacho Soup - Slow Cooker is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have 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:

1. Prepare 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. Make ready garlic, minced
6. Make ready unsalted black or pinto beans, drained and rinsed
7. Make ready fire-roasted diced tomatoes
8. Take corn kernels, drained and rinsed
9. Get unsalted chicken broth
10. Make ready chili powder
11. Prepare ground cumin
12. Make ready salt
13. Get each pepper, smoked paprika
14. Make ready heavy cream
15. Prepare all purpose flour
16. Make ready freshly shredded pepper jack cheese
17. Take 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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