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Before you jump to Loaded Nacho Soup - Slow Cooker recipe, you may want to read this short interesting healthy tips about {Healthy Eating Can Be An Easy Option.
Everybody has heard the words "an apple a day will keep the doctor away", nevertheless the question is, is this really a true statement. You might know men and women that live by this and also require that their children live by this principle as well. This concept is known all over the world and individuals just take it as fact without knowing if this is really true. You will be delighted to know that we have carried out a little research, and we are going to tell you why this is considered a miracle fruit.
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Thus, it should be quite obvious that its not hard to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now lets go back to loaded nacho soup - slow cooker recipe. To make loaded nacho soup - slow cooker you need 19 ingredients and 2 steps. Here is how you do that.
The ingredients needed to cook Loaded Nacho Soup - Slow Cooker:
- You need 1 lb. of boneless, skinless chicken breast.
- Use 1/2 of yellow onion, diced.
- Take 1 of bell pepper, diced.
- Provide 1 of jalapeno, diced (seeds removed for non-spicy).
- Provide 3 cloves of garlic, minced.
- Use 1 can (15 oz.) of unsalted black or pinto beans, drained and rinsed.
- Take 1 can (15 oz.) of fire-roasted diced tomatoes.
- You need 1 can (8 oz.) of corn kernels, drained and rinsed.
- You need 4 cups of unsalted chicken broth.
- You need 1 tbsp. of chili powder.
- Take 2 tsp. of ground cumin.
- Take 1 tsp. of salt.
- Provide 1/2 tsp. of each pepper, smoked paprika.
- Get 3/4 cup of heavy cream.
- Get 1/4 cup of all purpose flour.
- Provide 1 cup of freshly shredded pepper jack cheese.
- Take 1/2 cup of freshly shredded cheddar cheese.
- Provide of Sour Cream, for serving.
- Prepare 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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