Heat a 10” or larger non-stick skillet over medium high heat. Add the ground beef and brown until no longer pink. Drain and add to a 5-6 quart slow cooker.

To the slow cooker, add the diced onions, diced bell pepper, minced garlic, sliced jalapenos, corn, black beans, Rotel, chili powder, cayenne pepper, salt, black pepper, and stock. Stir to combine.

Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.

5 Minutes before the cooking time has ended, whisk together the heavy cream and flour in a small bowl. Stir the heavy cream mixture into the soup.

Stir in the shredded cheese to the soup until melted and allow the soup to cook, covered for another 30 minutes to thicken.

Serve the soup with a side tortilla chips and garnish the soup with sliced green onion and sliced jalapenos. Enjoy!