Crock Pot Nacho Soup

Crock Pot Nacho Soup: Savory Sweet and Satisfying

As I was preparing to make this soup, it suddenly dawned on me that I may have made a soup like this before. So I went looking on the blog to see if I had made it before. Turns out I have made a Crock Pot Nacho Soup before. But with there being enough differences between the two soups, I still made this version of Crock Pot Nacho Soup. End result was another delicious and easy soup to add to the blog.

Crock Pot Nacho Soup
Ingredients:
1 pound ground turkey, cooked and fat drained
1 cup diced yellow onion
1 cup diced green pepper
3 cloves garlic, minced
1 jalapeño, seeds removed and diced
15 ounces low sodium black beans, well drained and rinsed
15 ounces no salt added petite diced tomatoes, drained
1 1/2 teaspoons chili powder
1 teaspoon black pepper
1/8 teaspoon red pepper flakes
3 1/2 cups low sodium chicken broth or beef broth
8 ounces shredded cheddar cheese
1 cup heavy cream
3 tablespoons all purpose flour

For Serving:
tortilla chips

Directions:
In a crock pot add the cooked ground turkey, diced onions, diced pepper, minced garlic, diced jalapeño, beans, tomatoes, chili powder, black pepper, red pepper flakes and broth. Stir to combine. Cover and cook on high for 4 hours or low for 8 hours.

When the soup has finished cooking, stir in the shredded cheese. Whisk the heavy cream and flour together until smooth. Pour the mixture into the crock pot and stir to combine. Cover and cook an additional 30 minutes.

Serve and top with crushed tortilla chips.

Enjoy!!!


Nutrition Facts

Serves: 8

Amount Per Serving

Calories 373

Total Fat

23.4g

Saturated Fat

14.8g

Polyunsaturated Fat

0g

Monounsaturated Fat

0g

Trans Fat

0g

Cholesterol

110g

Sodium

353.9g

Potassium

342.7g

Total Carbohydrates

16g

Dietary Fiber

4.4g

Sugars

2.3g

Protein

23.2g

Vitamin A 21.38% Vitamin C 37.73%

Calcium 19.76% Iron 13.97%

*Nutritional information will vary depending on the brands you use.


*Adapted from Baked by Rachel.

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