Slow Cooker Nacho Soup

1.In a Dutch oven, brown meat. Add onion, bell pepper, & jalapeño and sauté 5 mins. Add garlic in last minute. Add corn, beans, tomatoes, chili powder, salt, black pepper, and cayenne. Mix well. Pour in the beef broth and stir. Bring to a boil, then turn down to a simmer and cook for 15-20 mins.

2.Stir in the shredded cheddar cheese. In a small bowl, whisk together the milk and flour until smooth. Pour the mixture into the pot and stir to combine.

3.Simmer 5-10 more minutes to allow the soup to thicken.

4.Serve topped with avocado with tortilla chips on the side.

5.Serve warm, garnished with chopped green onions. Pair with tortilla chips for added crunch.