Slow Cooker Nacho Soup Recipe By Tasty

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SLOW COOKER NACHO SOUP RECIPE BY TASTY

Here's what you need: boneless, skinless chicken breast, large onion, garlic, chili powder, cumin, paprika, salt, black pepper, chicken broth, diced tomato, black beans, heavy cream, cheddar cheese, monterey jack cheese, sour cream, cheese, tortilla chip, fresh cilantro, tomato

Provided by Jordan Kenna

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19



Slow Cooker Nacho Soup Recipe by Tasty image

Steps:

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

Nutrition Facts : Calories 1470 calories, Carbohydrate 81 grams, Fat 97 grams, Fiber 6 grams, Protein 68 grams, Sugar 16 grams

2 lb boneless, skinless chicken breast
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 can diced tomato
1 can black beans
1 cup heavy cream
1 cup cheddar cheese
1 cup monterey jack cheese
sour cream
cheese, grated
tortilla chip
fresh cilantro
tomato, diced

CHICKEN NACHO SOUP

Provided by Food Network Kitchen

Time 8h20m

Yield 4 servings

Number Of Ingredients 17



Chicken Nacho Soup image

Steps:

  • Combine the tomato paste, tomatoes, potato, zucchini, onion, jalapeno, garlic, oregano, cumin, cilantro and hominy in a 6-quart slow cooker. Add the crushed tortilla chips, the chicken broth and 1 teaspoon salt. Cover and cook on low, 7 1/2 hours. Add the chicken and cook 30 more minutes.
  • Combine the cheese and milk in a medium microwave-safe bowl; microwave, whisking occasionally, until melted and smooth, 2 to 3 minutes. Serve the soup topped with tortilla chips, the cheese sauce and sliced jalapeno.

1 tablespoon tomato paste
1 14.5-ounce can diced tomatoes (preferably fire-roasted)
1 large russet potato, peeled and diced
1 zucchini, cut into 3/4-inch pieces
1/2 white onion, finely diced
1 small jalapeno pepper, finely chopped, plus slices for topping (remove seeds for less heat)
1 clove garlic, finely chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
3 sprigs cilantro
1 15-ounce can hominy, drained and rinsed
3/4 cup crushed tortilla chips, plus whole chips for topping
4 cups low-sodium chicken broth
Kosher salt
1 1/2 pounds skinless, boneless chicken breasts, cut into 3/4-inch pieces
8 ounces American cheese, diced
1/2 cup milk

NACHO HASH BROWN CASSEROLE

This tasty slow cooker recipe will free up your oven and produce the best hash browns ever. Soft and super cheesy, they make a comforting side dish for meat or poultry. -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 3h30m

Yield 8 servings.

Number Of Ingredients 6



Nacho Hash Brown Casserole image

Steps:

  • In a greased 3-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in sour cream. Cover and cook 15-30 minutes longer or until heated through.

Nutrition Facts : Calories 259 calories, Fat 14g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 640mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 large onion, finely chopped
1/3 cup butter, melted
1 cup reduced-fat sour cream

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