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Slow Cooker Nacho Soup

by Jordan Kenna

Ingredients

for 6 servings

  • 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 chips
  • fresh cilantro
  • tomato, diced

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Preparation

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

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