Nacho Soup
Dive into a bowl of ultimate comfort with this cheesy and flavorful Nacho Soup, a hearty twist on your favorite Tex-Mex snack! Packed with savory ground beef, zesty taco seasoning, fire-roasted tomatoes, black beans, and sweet corn, this creamy soup is brimming with bold, satisfying flavors. Finished with a rich blend of heavy cream and melted cheddar cheese, every spoonful feels indulgent and satisfying. Crushed tortilla chips add a delightful crunch, while optional fresh cilantro and lime wedges take the flavor to the next level. Ready in just 35 minutes, this one-pot recipe is perfect for busy weeknights or casual gatherings, offering a crowd-pleasing dish that's as easy to make as it is delicious. Whether served as a main course or paired with a fresh side salad, Nacho Soup is the ultimate comfort food mashup you didn’t know you needed. Don't forget to make extra—your family will be coming back for seconds!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 packet Taco seasoning
- 14.5 ounces Canned fire-roasted tomatoes
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned corn, drained
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 cups Shredded cheddar cheese
- 2 cups Tortilla chips, crushed
- 0.25 cup Cilantro, chopped (optional for garnish)
- 4 pieces Lime wedges (optional for serving)
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
In a large pot or Dutch oven, heat over medium-high heat.
Add ground beef and cook, breaking up into crumbles, until browned, about 5-7 minutes. Drain any excess grease.
Reduce heat to medium and add the diced yellow onion. Cook until the onion becomes translucent, about 3-4 minutes.
Stir in minced garlic and cook for 1 minute, or until fragrant.
Sprinkle taco seasoning over the mixture and stir to coat the beef and onions evenly.
Add the canned fire-roasted tomatoes, black beans, corn, and chicken broth. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste.
Remove from heat and ladle the soup into bowls.
Top each serving with a handful of crushed tortilla chips and garnish with chopped cilantro, if desired.
Serve with lime wedges on the side for an optional zesty squeeze of flavor.
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 23.5 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 10.2 g | 37% | |
| Total Sugars | 6.6 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 399 mg | 31% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 878 mg | 19% | |
*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.
