Nacho Cheese Soup Recipes

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NACHO SOUP



Nacho Soup image

This soup is filled with everything that our favorite nachos have: LOTs of cheese, chicken, beans and corn. Fire-roasted tomatoes gives the broth a slightly charred and smoky flavor.

Categories     best nacho soup recipe     easy chicken soup recipe     best chicken soup recipe     easy cheesy chicken soup recipe

Time 25m

Yield 6

Number Of Ingredients 18

1 tbsp. extra-virgin olive oil
1 white onion, chopped
2 cloves garlic, minced
1 tbsp. ground cumin
1 tbsp. chili powder
1 tsp. cayenne pepper
1 oz. (15-oz.) can fire-roasted diced tomatoes
1 oz. (15-oz.) can canned corn
15 oz. can black beans, rinsed
2 c. shredded cooked chicken
4 c. low-sodium chicken broth
3/4 c. heavy cream
1 c. shredded pepper jack
1/2 c. shredded cheddar
sour cream, for garnish
Crushed tortilla chips, for garnish
Fresh cilantro, for garnish
Chopped tomato, for garnish

Steps:

  • In a large pot or Dutch oven over medium heat, heat oil. Add onion and cook until tender and golden, 6 minutes, then add garlic, cumin, chili powder, and cayenne and stir until fragrant, 1 minute.
  • Add fire-roasted tomatoes, corn, black beans, and chicken and stir until combined, then pour over chicken broth.
  • Bring to a simmer and let cook, 15 minutes, then stir in heavy cream and cheese until melty.
  • Garnish with sour cream, tortilla chips, cilantro, and tomatoes and serve.

NACHO CHEESE SOUP



Nacho Cheese Soup image

Warm up this winter with a fiesta-inspired soup. This is sure to satisfy on a chilly day. Top or stir in sliced green onions, shredded cheese, zesty salsa or tortilla chips for a flavorful twist.

Provided by kmergirl

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 (12 fluid ounce) cans evaporated milk
1 cup fat-free chicken broth
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
2 cups shredded cheddar cheese

Steps:

  • Mix evaporated milk, broth and flour in medium saucepan over medium- high heat. Bring to a boil, stirring constantly. Reduce heat to medium-low; cook, stirring constantly, for 5 minutes. Stir in cayenne pepper and cheese, 1/2 cup at a time, allowing each addition to be melted before adding more cheese. Remove from heat. Serve with desired toppings.
  • Toppings: sliced green onions, additional shredded cheddar cheese, salsa and/or tortilla chips (optional).

BEEFY NACHO SOUP



Beefy Nacho Soup image

Feel free to add some of your favorite toppings to this soup such as tomatoes, bell pepper, green onions, sour cream, guacamole and/or ripe olives.

Provided by CookingONTheSide

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb lean ground beef
1 tablespoon taco seasoning mix
1 (10 3/4 ounce) can nacho cheese soup
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 1/2 cups milk
1/4 cup sharp cheddar cheese, shredded
1/2 cup corn tortilla chips, crushed

Steps:

  • In medium saucepan, cook ground beef over medium-high heat, 5-7 minutes, stirring occasionally, until cooked well, drain.
  • Reduce heat to medium.
  • Stir in remaining ingredients, except shredded cheese and tortilla chips.
  • Cook 8-12 minutes or until thoroughly heated, stirring frequently.
  • Top individual servings with shredded cheese and tortilla chips.

Nutrition Facts : Calories 97.7, Fat 5.8, SaturatedFat 3.6, Cholesterol 20.2, Sodium 372.8, Carbohydrate 6.9, Protein 5.2

NACHO CHEESE POTATO SOUP



Nacho Cheese Potato Soup image

Make and share this Nacho Cheese Potato Soup recipe from Food.com.

Provided by seesko

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (5 1/4 ounce) package au gratin potatoes
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese (Velveeta)
1 dash hot pepper sauce (optional)
minced fresh parsley (optional)

Steps:

  • In a saucepan, combine contents of potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.

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