In a 5-6 quart slow cooker, add the cooked ground beef, chopped yellow onion, diced green bell pepper, minced garlic, and sliced jalapeño. Next, incorporate the canned corn, rinsed black beans, and petite diced tomatoes. Sprinkle in the chili powder, salt, ground black pepper, and red pepper flakes. Pour in your choice of chicken or beef broth, stirring until all ingredients are well combined.

Set your slow cooker to high and cover it, allowing the Slow Cooker Nacho Soup to cook for 4 hours. Alternatively, if you have more time, set it to low for 8 hours. During this time, check occasionally to stir the ingredients and help meld the flavors together.

After the cooking time, uncover the slow cooker and stir in the shredded cheddar cheese until it melts and becomes creamy. In a separate bowl, whisk together the heavy cream and all-purpose flour until smooth, then pour this mixture into the slow cooker. Gently mix to incorporate.

Cover the slow cooker again and switch it to high for an additional 30 minutes, allowing the soup to thicken and develop its luscious texture.

Once the soup has thickened, remove the lid and ladle the Slow Cooker Nacho Soup into bowls. Garnish with chopped green onions and serve with crispy tortilla chips.