Accidental Hearty Nacho Soup
Dive into the bold and comforting flavors of Accidental Hearty Nacho Soup, an irresistible twist on classic nacho night that’s perfect for busy weeknights or casual gatherings. This creamy, cheesy soup combines seasoned ground beef (or turkey), black beans, sweet corn, and zesty diced tomatoes with green chilies, all simmered in a rich broth and finished with shredded cheddar, heavy cream, and crispy crushed tortilla chips for that signature "nacho" crunch. Enhanced with taco seasoning and customizable toppings like sour cream, jalapeños, or fresh cilantro, every spoonful delivers a hearty burst of Tex-Mex-inspired goodness. Ready in under an hour, this one-pot wonder is a game-changer for soup lovers and nacho enthusiasts alike!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef (or turkey)
- 2 tablespoons taco seasoning
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel style)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups chicken or beef broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 cups tortilla chips, crushed
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- optional toppings: sour cream, jalapeños, fresh cilantro, green onions
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Stir in the ground beef (or turkey), breaking it apart with a spoon. Cook until browned and fully cooked, about 7-8 minutes. Drain excess fat if needed.
Sprinkle the taco seasoning over the cooked meat, stirring well to coat evenly.
Add the diced tomatoes with green chilies, black beans, corn, and chicken (or beef) broth to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
Lower the heat to a gentle simmer and slowly stir in the heavy cream and shredded cheddar cheese. Stir until the cheese is completely melted and the soup is creamy.
Add the crushed tortilla chips to the pot, stirring to thicken the soup and give it a nacho-like texture.
Season with salt and black pepper to taste.
Serve hot with optional toppings such as sour cream, jalapeños, fresh cilantro, or green onions.
Nutrition Facts
Calories |
4273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.0 g | 379% | |
| Saturated Fat | 150.6 g | 753% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 9492 mg | 413% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 27.7 g | ||
| Protein | 183.4 g | 367% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2064 mg | 159% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3624 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
