Tuesday, March 19, 2019

Nacho Soup

I tried  this recipe out over spring break and was so impressed with how flavorful it was given how quick it was to put together.  It was a little bit spicy for my kids - but Dave and I didn't mind the leftovers :)

- 1 tbsp olive oil
- 1 white onion, chopped
- 2 cloves minced garlic
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp cayenne pepper
- 1 can (15 oz) fire roasted diced tomatoes
- 1 can (15 oz) canned corn, drained
- 1 can (15 oz) back beans, rinsed and drained
- 2 cups shredded cooked chicken (rotisserie)
- 4 cups low-sodium chickenbroth
- 3/4 cups heavy cream
- 1 cup shredded pepper jack
- 1/2 cup shredded cheddar cheese
- avocado, sour cream, cilantro, tortilla chips to taste


- Heat the olive oil in a large dutch oven, add the onion and cook until clear.  Add the cayenne, chili powder, cumin and garlic and cook about a minute until everything is combined and heated through.  (PS - this is where you'll want to adjust for your desired amount of "heat"... reading back through this I realized that I used 1 tablespoon of cayenne instead of 1 teaspoon which would explain the spiciness - ooops!!!)

Step 2 - Add in the corn, beans, tomatoes, chicken and stir until combined.  Then pour in the chicken broth.  Heat the soup until it starts to simmer and then let it simmer for about 15 minutes.

Step 3 - Add in the cream and cheeses, stir until everything is heated through and melty.

Step 4 - Top with avocado, sour cream, cilantro, extra cheese, diced tomato and tortilla chips.  I like to set out all the toppings and let my family make their bowls to their liking.  

Happy cooking, friends!!!


  1. What is the measurement for the cayenne pepper? It's missing from ingredient list so there is no measurement. Can't wait to try this!:)

  2. I see it in your directions. Sorry. :)

    Does your tbsp. mean teaspoon or tablespoon. My three years of Home Ec. taught me tbsp. means tablespoon but to some it means teaspoon because the t isn't capitalized. Sorry for all the questions. I really want to make this so wanting to get measurements correct. And a Tablespoon of cayenne sounds really, really hot. lol

    1. tablespoon.... teaspoon doesn't have the "b" in it :)

  3. How much chili powder, or am I missing that too? I guess I really need to read this thoroughly before I start writing it down. I'm SO sorry!

    1. I just updated it! It's 1 tbsp of chili powder and 1 tsp of cayenne... but you can adjust both to your liking

  4. Cayenne and Chili powder aren't listed in the ingredient list. You explained cayenne but I don't see a measurement for chili powder. This looks really good!

    1. I just updated it! It's 1 tbsp of chili powder and 1 tsp of cayenne... but you can adjust both to your liking

  5. Looks divine. I will sub in rotel for the tomatoes and add a cup of fresh roasted green Chilis! Looks yummy even before you add the cheese! Thanks for sharing.

    1. Right!?!?! I was hesitant to add in the cream and cheese because it already looked (and tasted!) great - but it was even tastier after (because duh - cheese and cream - hahaha)

  6. Those tortilla chips look so good! These will need to be added to my stack of recipes to try. It could simmer in the crock pot while we are at the ballfield.

  7. You had me at nacho LOL! Pinned!

  8. That looks good! If you want an easy not-as-spicy option, we make this a lot. You can do it as a stovetop or crockpot. Just dump everything in and simmer.
    2 shredded chicken breasts (I use rotisserie)
    1 packet taco seasoning (I use mild, but you can use anything)
    1 packet ranch dressing
    2 cans rotelle tomatoes (mild or flavor of choice)
    1 can petite diced tomatoes
    1 can corn, drained
    1 can hominy beans, drained & rinsed
    1 can pinto beans, drained & rinsed
    chicken broth (i usually add everything above in the pot, then add the chicken broth until it's all just covered. It usually ends up about 2 small boxes)

    We serve it with mexican shredded cheese and tortilla chips.

  9. OK, this is going on my menu for tonight (I am actually making my menu right now- so gad I saw this!).
    I have made a taco soup for years, but with beef, and really was not in the mood for beef tonight. Chicken looks fabulous. (And why didn't I just think of trying that? Haha!)
    Thanks for sharing!

  10. Yum!!! Looks delicious and I have everything on hand.... bonus!!
    Thank you

  11. Can you share the link for the pot you use in most of your recipes? Is this a Dutch oven?

  12. Made the soup and it tastes scrumptious! Would definitely suggest the cilantro, it gives it an amazing aftertaste!


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