Slow Cooker Cheesy Taco Soup

Ingredients

1 lb ground beef, cooked and drained of fat
1 C yellow onion, chopped
1 C green bell pepper, chopped
1 jalapeño pepper, finely minced
3 cloves garlic, minced
15 oz whole kernel corn, drained
15 oz black beans, rinsed and drained
15 oz petite diced tomatoes, drained
1 Tbsp dark chili powder
2 tsp salt
1 tsp ground black pepper
1/4 tsp cayenne
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp dried oregano
4 C chicken broth
8 oz Colby Jack cheese, freshly shredded
1 C heavy cream
2-4 Tbsp flour

Toppings:
green onions
ground black pepper
Colby Jack cheese
Avocado
Sour Cream
Tortilla chips

Directions

To the bowl of a 6 quart slow cooker, add cooked ground beef, vegetables, beans, seasonings and broth. Reserve cheese, heavy cream and flour for the end. Gently stir ingredients to combine. Cover and cook on high for 4 hours or on low for 8 hours.

When 4 hours is up (or 7-8, if cooking on low), stir in freshly shredded cheese. In a large glass measuring cup or bowl, whisk together heavy cream and flour (or cornstarch, see notes). Pour into slow cooker, stir to combine. Cover and continue cooking for an additional 30 minutes.

Serve warm with optional toppings, such as: chopped green onions, a sprinkle of black pepper, additional shredded cheese, avocado slices, sour cream or tortilla chips.