Friends back in my hometown of Dallas keep informing me of their change in the weather and how “cold and crummy” it is getting there. Up until a few weeks ago, we were still in our winter, which was the longest, chilliest one I’ve experienced here so far. During that time, I was inspired to experiment with my crockpot. Now that we have warmed up, I’m not likely to be doing my soups anymore. But the other day, I decided to give one of them one more go around this season with my own tweaks, and it turned out great! So now that my Dallas friends are entering the weather I just finished (OK, maybe mine wasn’t quite as cold and crummy), I thought you’d enjoy making my adaption of Nacho Soup. It is really hearty and flavorful, and so great to just come home and find dinner ready. I’m actually giving the full recipe here that will yield you 6-8 servings (bowls), but I easily made half this in my little 1.5 quart crockpot. It’s really great to have leftovers because they reheat well and are even better the second day.
So if you decide to try it, let me know what you think!
– 1 c. chopped yellow onion
– 1 c. chopped green pepper
– 1 jalapeño, deseeded and chopped (or I used equivalent slices of pickled jalapeños)
– 3 cloves of garlic, pressed
– 2 medium tomatoes chopped (or can use 1 can diced tomatoes drained)
– 1 can black beans, drained
– 1 can yellow corn, drained
– 3 cups chicken broth
– 1-1/2 tsp. chili powder
– 1-1/2 tsp. cumin
– 1-1/2 tsp. salt (or to taste)
– 1 tsp. pepper
– 1/8 tsp. red pepper flakes (this is if you like a little pep, which I do)
+ 8 oz. shredded cheddar cheese
+ 1 c. heavy cream
+ 3-4 tblsp. flour
Combine all but last three ingredients in slow cooker and cook on low for 8 hours or high for 4 hours. At the last 30 minutes, stir in cheese and then whisk cream and flour together and stir into mixture. Serve with tortilla chips.