Nacho Soup

Updated: Oct 5, 2018

15 Ratings

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preview for Yes, Nacho Soup Is As Good As It Sounds

Fire-roasted tomatoes gives the broth a slightly charred and smoky flavor. But if all you've got is a can of chopped tomatoes, no worries! It'll still be bomb. The cheese is interchangeable as well—whatever you like on your nachos should work here.

Need more cozy recipes? Check out our 60+ Fall Soup Recipes.

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Yields:: 6
Total Time:: 25 mins

Ingredients

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

Nutrition Information

Calories2534 Fat162 gSaturated fat83 gTrans fat1 gCholesterol613 mgSodium2536 mgCarbohydrates78 gFiber37 gSugar16 gProtein165 gVitamin D2 mcgCalcium1711 mgIron21 mgPotassium3762 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1In 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.
2. Step 2 Add fire-roasted tomatoes, corn, black beans, and chicken and stir until combined, then pour over chicken broth.
3. Step 3Bring to a simmer and let cook, 15 minutes, then stir in heavy cream and cheese until melty.
4. Step 4Garnish with sour cream, tortilla chips, cilantro, and tomatoes and serve.