How to Prepare Jamie Oliver Loaded Nacho Soup - Slow Cooker

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, loaded nacho soup - slow cooker. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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

To get started with this particular 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 that.

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

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