Slow Cooker Nacho Soup

Slow Cooker Nacho Soup

4.6(545)

Cook Time
-
Total Time
-
Yield
6 servings

Ingredients

  • 2 lb boneless, skinless chicken breast (905 g)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 6 cups chicken broth (1.4 L)
  • 1 can diced tomato
  • 1 can black beans
  • 1 cup heavy cream (235 mL)
  • 1 cup cheddar cheese (100 g)
  • 1 cup monterey jack cheese (100 g)

Garnish

  • sour cream
  • cheese, grated
  • tortilla chip
  • fresh cilantro
  • tomato, diced

Nutrition Info

  • Calories 1470
  • Fat 97g
  • Carbs 81g
  • Fiber 6g
  • Sugar 16g
  • Protein 68g

How to Make It

1. Step
Place chicken, onion, garlic and spices into a 6-quart slow cooker.
2. Step
Using a set of tongs or a large spoon, mix the ingredients together. Once mixed, pour in chicken broth.
3. Step
Set slow cooker to HIGH, cover and cook for 3 hours.
4. Step
After 3 hours remove and shred the chicken into bite-sized pieces.
5. Step
Return shredded chicken to the slow cooker and add tomatoes, beans, heavy cream and cheese.
6. Step
Cover and set slow cooker to the LOW setting. Let soup cook for an additional 45 minutes.
7. Step
Ladle soup into bowl and top with favorite nacho toppings. Serve with tortilla chips.
8. Step
Enjoy!

Tags

Wooden SpoonCutting BoardPyrexTongsDry Measuring CupsLiquid Measuring CupMeasuring SpoonsBig BatchFourth of JulyWeeknightSlow CookerMexicanComfort FoodFusionEasyDinnerAmerican

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