Slow Cooker Nacho Soup Recipes

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.

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!

Steps:

• 1. Place the chicken, onion, garlic and spices in a slow cooker. Mix it well then pour the chicken stock over the top. Slow cook on low for 6 hours. Remove the chicken and shred into pieces and add back to the slow cooker.
• 2. Add the diced tomatoes, black beans and heavy cream. Cook 1 hour. Add the cheese and cook 30 minutes.
• 3. Top with toppings of choice and serve