In your slow cooker, combine the cooked and drained ground beef with diced yellow onion, chopped green bell pepper, minced garlic, and chopped jalapeño. Add in canned corn, drained black beans, petite diced tomatoes, chili powder, salt, black pepper, and red pepper flakes. Pour in the chicken or beef broth, mixing everything well.

Secure the lid on your slow cooker and set it to cook on high for 4 hours or on low for 8 hours.

After cooking, stir in the shredded cheddar cheese until it melts into the soup. In a small bowl, whisk together the heavy cream and all-purpose flour until smooth. Pour this mixture into the slow cooker and stir well to combine.

Cover the slow cooker once more and cook on high for an additional 30 minutes.

Once your Slow Cooker Nacho Soup is done, ladle it into bowls and garnish with chopped green onions.