Nacho Corn Soup
Dive into a bowl of warm, comforting flavor with this Nacho Corn Soup—a Tex-Mex-inspired dish that combines the cheesy, zesty goodness of nachos with the hearty richness of a creamy corn soup. Made with tender sautéed onions, fiery jalapeño, sweet corn, and a perfectly spiced blend of cumin, smoked paprika, and chili powder, this soup is pure comfort in every spoonful. Crushed tortilla chips are stirred in to thicken the base, creating an irresistible nacho-style texture, while melted cheddar cheese and a splash of heavy cream add luxurious creaminess. Garnish with dollops of sour cream, fresh cilantro, diced tomatoes, and sliced jalapeños for a colorful, flavorful finish. Perfect as a standalone meal or starter, this easy-to-make soup is ready in under 45 minutes and will have your taste buds begging for more. Serve it with extra tortilla chips for crunch and a squeeze of lime for a fresh, tangy kick!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 small, seeded and minced jalapeño
- 3 cups frozen corn kernels
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups, crushed tortilla chips
- 1 tablespoon lime juice
- 2 tablespoons, chopped fresh cilantro
- 0.5 cup, for garnish sour cream
- 0.5 cup, for garnish diced tomatoes
- 0.25 cup, for garnish sliced jalapeños
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and jalapeño, cooking for another 1-2 minutes until fragrant.
Add the frozen corn kernels and cook for 5 minutes, stirring frequently to heat them through.
Pour in the chicken or vegetable stock and bring the mixture to a simmer.
Reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
Use an immersion blender to partially puree the soup, leaving some texture. Alternatively, transfer half the soup to a blender, puree it, and return it to the pot.
Stir in the heavy cream, shredded cheddar cheese, cumin, smoked paprika, chili powder, salt, and black pepper until the cheese has melted and the soup is creamy.
Add in the crushed tortilla chips and lime juice, stirring well to thicken the soup and enhance the nacho flavor.
Taste and adjust seasonings as needed.
Serve hot, garnished with sour cream, diced tomatoes, sliced jalapeños, and fresh cilantro. Add extra tortilla chips on top for added crunch if desired.
Nutrition Facts
Calories |
3088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.1 g | 283% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 8424 mg | 366% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 57.6 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1671 mg | 129% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2674 mg | 57% | |
*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.
