To the bowl of a 5-6 quart slow cooker add beef, vegetables, salt, pepper, chili powder and chicken broth. Cook on high for 4 hours.
When 4 hours is up, stir in shredded cheese. Combine cream and flour until smooth. Pour into soup, stir to combine. Continue to cook for an additional 30 minutes covered.
Serve with bacon, pickle slices and additional cheese, if desired.
Notes
Serves roughly 4-6.*For a lower fat option, substitute ground chicken for beef.*Gluten free option: substitute 1-2Tb cornstarch for flour.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!