How to Prepare Gordon Ramsay Loaded Nacho Soup - Slow Cooker

Hello everybody, it’s Jim, 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. This time, I am going to make it a bit tasty. This will be really delicious.

Loaded Nacho Soup - Slow Cooker is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Loaded Nacho Soup - Slow Cooker is something that I have loved my whole life.

Flavor packed slow cooker cheesy beef nacho soup! Enjoy the taste of nachos in a comforting soup, perfect for any night of the week! I was on such a roll reading over the summer. Cover and set slow cooker to the LOW setting.

To get started with this particular recipe, we must prepare a few components. You can cook 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. Prepare 1 lb. boneless, skinless chicken breast
2. Get 1/2 yellow onion, diced
3. Make ready 1 bell pepper, diced
4. Get 1 jalapeno, diced (seeds removed for non-spicy)
5. Take 3 cloves garlic, minced
6. Make ready 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. Take 4 cups unsalted chicken broth
10. Get 1 tbsp. chili powder
11. Get 2 tsp. ground cumin
12. Get 1 tsp. salt
13. Take 1/2 tsp. each pepper, smoked paprika
14. Take 3/4 cup heavy cream
15. Prepare 1/4 cup all purpose flour
16. Make ready 1 cup freshly shredded pepper jack cheese
17. Get 1/2 cup freshly shredded cheddar cheese
18. Take Sour Cream, for serving
19. Prepare Crushed Tortilla Chips, for serving

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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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