Slow Cooker Nacho Potato Soup

Dice onion, green tomato, jalapeno, and green pepper. Add to medium nonstick skillet with teaspoon of salt and ground black pepper. Cover and cook over medium heat for 15 minutes stirring occasionally.

Meanwhile, peel potatoes and cut into 1-inch cubes.

Transfer cooked onion mixture to slow cooker, along with the remainder of the soup ingredients, EXCEPT cheese. Cover and cook on high for 5-6 hours.

When cooked, add cheddar cheese to soup and stir until fully melted.

Make a slurry by stirring together the cornstarch and water in a separate cup/bowl. Add gradually to the soup until you reach the desired thickness. You may or may not use all of the slurry.