Spicy Nacho Soup
Dive into a bowl of bold and creamy comfort with this Spicy Nacho Soup, a flavor-packed twist on classic nacho toppings turned into a hearty meal. Bursting with the heat of fresh jalapeños, the richness of melted cheddar and Monterey Jack cheeses, and the smoky undertones of paprika and chili powder, this soup delivers a satisfying kick in every bite. It's thickened to perfection with a velvety broth of chicken stock and heavy cream, making it irresistibly creamy. Optional shredded chicken adds a protein boost, while crunchy tortilla chips and fresh cilantro provide the perfect finishing touches. Ready in just 40 minutes, this one-pot wonder is ideal for Taco Tuesdays, game day gatherings, or a cozy night in. Whether you're craving a spicy twist on comfort food or looking for a fun way to elevate your soup game, Spicy Nacho Soup is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 small Fresh jalapeños, diced
- 2 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 14-ounce can Diced tomatoes with green chilies (Rotel-style)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Cooked and shredded chicken (optional)
- 1 cup Tortilla chips, crushed (for garnish)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, minced garlic, and diced jalapeños. Sauté for 5-7 minutes, or until the onion is soft and translucent.
Sprinkle the flour over the sautéed vegetables and stir well. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth, whisking constantly to combine and avoid lumps.
Stir in the heavy cream, diced tomatoes with green chilies, cumin, chili powder, smoked paprika, salt, and black pepper.
Bring the mixture to a gentle simmer and let it cook for about 10 minutes, stirring occasionally.
Reduce the heat to low and gradually add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
If using, add the cooked and shredded chicken to the soup and cook for an additional 5 minutes to heat through.
Taste and adjust the seasonings as needed.
Ladle the soup into bowls and top with crushed tortilla chips and chopped cilantro for garnish. Serve hot and enjoy!
Nutrition Facts
Calories |
3536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.2 g | 314% | |
| Saturated Fat | 135.8 g | 679% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 8889 mg | 386% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 17.2 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2824 mg | 217% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2681 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.
