Nacho Slow Cooker Soup

1 pound ground beef or turkey, cooked and drained of fat

1 cup yellow onion, chopped

1 cup green bell pepper, chopped

3 cloves garlic, minced

1 (15-ounce) can Mexicorn, drained

1 (15-ounce) can black beans, drained and rinsed well

1 (15-ounce) can petite-diced tomatoes, drained

1-1/2 teaspoon chili powder

1-1/2 teaspoon salt

1 teaspoon ground black pepper

1/8 teaspoon red pepper flakes

3.5 cups chicken or beef broth

8 ounces of cheddar cheese, shredded

1 cup heavy cream

3-4 tablespoon all-purpose flour

Add cooked beef or turkey, vegetables, beans, seasonings, and broth to a 6-quart slow cooker.

 

Stir gently to combine. Cover and cook on high for 4 hours or on low for 8 hours. 

 

When cooked, 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, sour cream and tortilla chips. 

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