Nacho Cheese Soup
Dive into a bowl of creamy, comforting decadence with this Nacho Cheese Soup recipe—perfect for cozy evenings and lively gatherings alike! Featuring a luscious blend of sharp cheddar, Monterey Jack, and cream cheese, this soup delivers a rich, velvety texture that's loaded with bold, Tex-Mex-inspired flavors. Aromatic sautéed onions and garlic form the base, while diced tomatoes with green chilies, a hint of jalapeño, and aromatic spices like cumin and paprika add the perfect touch of zest and heat. Served with crunchy tortilla chips for dipping or garnish and a sprinkle of fresh cilantro for brightness, this easy-to-make soup is a true crowd-pleaser. Ready in just 40 minutes, it’s a one-pot wonder that combines indulgence and convenience—ideal for game nights, potlucks, or any time you crave cheesy goodness!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium-sized yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 4 ounces cream cheese, softened
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 medium-sized jalapeño, finely chopped (optional)
- 1 can (10 ounces) diced tomatoes with green chilies (e.g., Rotel), drained
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 cups tortilla chips (for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and cook, stirring frequently, until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1-2 minutes to form a roux.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Then whisk in the milk.
Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 5 minutes to slightly thicken.
Add the softened cream cheese to the soup and stir until fully melted and incorporated.
Reduce the heat to low and slowly add the shredded cheddar and Monterey Jack cheeses, stirring constantly until melted and smooth.
Stir in the diced tomatoes with green chilies, chopped jalapeño (if using), cumin, paprika, salt, and black pepper.
Simmer the soup on low heat for another 5-7 minutes, stirring occasionally, to let the flavors meld together.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh cilantro, if desired.
Serve hot with a handful of tortilla chips on the side or crumbled on top for added crunch.
Nutrition Facts
Calories |
3562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.6 g | 316% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 8270 mg | 360% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 35.2 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3396 mg | 261% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2015 mg | 43% | |
*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.
