Slow Cooker Nacho Soup



1lb ground beef, cooked and drained of fat

1C  yellow onion, chopped

1C green bell pepper, chopped

3 cloves garlic, minced

1 jalapeño, seeds removed and diced

15oz corn, drained

15oz black beans, drained and rinsed well

15oz petite diced tomatotes, drained

1 1/2 tsp chili powder

1 1/2 tsp salt

1 tsp ground black pepper

1/8 tsp red pepper flakes

3 1/2C chicken or beef broth

8oz cheddar cheese, shredded

1C heavy cream

3-4Tb all purpose flour*

Green onions, chopped for topping



To the bowl of a 5-6 quart slow cooker, add cooked beef, vegetables, beans, seasonings and broth. Stir gently to combine. Cover and cook on high for 4 hours or on low for 8 hours.

When 4 hours is up, stir in shredded cheese. Whisk together flour and heavy cream until smooth. Pour into slow cooker, stir to combine. Cover and continue cooking for an additional 30 minutes.

Serve warm with chopped green onions and tortilla chips.

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