Nacho Corn Soup Recipes

NACHO POTATO SOUP

Nacho Potato Soup image

"This soup is super easy to make! Since it starts with a box of au gratin potatoes, you don't have to peel or slice them," shares Sherry Dickerson of Sebastopol, Mississippi. "A co-worker recommended the recipe to me. Now my husband requests it often."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

Ingredients

1 package (5-1/4 ounces) au gratin potatoes
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 cups water
2 cups 2% milk
2 cups cubed process American cheese (Velveeta)
Dash hot pepper sauce, optional
Minced fresh parsley, optional

Steps:

In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add the milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.

Nutrition Facts : Calories 234 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 980mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

NACHO CORN CHIP SALAD

Nacho Corn Chip Salad image

I made up this recipe by accident, but it turns out pretty good. My boyfriend loves it, and asks to make it all of the time.

Provided by XIUXIU

Categories Salad Taco Salad Recipes

Time 10m

Yield 3

Number Of Ingredients 7

Ingredients

2 cups crumbled nacho cheese tortilla chips
1 medium tomato, chopped
1 green onion, chopped
½ cup sliced fresh mushrooms
1 hard-cooked egg, chopped
¾ cup mayonnaise, or to taste
salt and pepper to taste

Steps:

In a medium bowl, mix together the tortilla chips, tomato, green onion, mushrooms, and hard-cooked egg. Stir in mayonnaise, and season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 521.4 calories, Carbohydrate 15 g, Cholesterol 92.1 mg, Fat 50.1 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 443.1 mg, Sugar 2.8 g

HOMEMADE CHICKEN TORTILLA SOUP

Homemade Chicken Tortilla Soup image

Bring a bit of the Southwest to your table with this homemade chicken tortilla soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.

Provided by ladyw4kids

Categories Tortilla Soup

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup chopped onion
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 envelope taco seasoning
1 ½ pounds skinless, boneless chicken breast meat - cubed
2 tablespoons cornstarch
¼ cup cold water
¼ cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro

Steps:

Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g

SLOW COOKER NACHO SOUP RECIPE BY TASTY

Slow Cooker Nacho Soup Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, large onion, garlic, chili powder, cumin, paprika, salt, black pepper, chicken broth, diced tomato, black beans, heavy cream, cheddar cheese, monterey jack cheese, sour cream, cheese, tortilla chip, fresh cilantro, tomato

Provided by Jordan Kenna

Categories Dinner

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 lb boneless, skinless chicken breast
1 large onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
6 cups chicken broth
1 can diced tomato
1 can black beans
1 cup heavy cream
1 cup cheddar cheese
1 cup monterey jack cheese
sour cream
cheese, grated
tortilla chip
fresh cilantro
tomato, diced

Steps:

Place chicken, onion, garlic and spices into a 6-quart slow cooker.
Using a set of tongs or a large spoon, mix the ingredients together. Once mixed, pour in chicken broth.
Set slow cooker to HIGH, cover and cook for 3 hours.
After 3 hours remove and shred the chicken into bite-sized pieces.
Return shredded chicken to the slow cooker and add tomatoes, beans, heavy cream and cheese.
Cover and set slow cooker to the LOW setting. Let soup cook for an additional 45 minutes.
Ladle soup into bowl and top with favorite nacho toppings. Serve with tortilla chips.
Enjoy!

Nutrition Facts : Calories 1470 calories, Carbohydrate 81 grams, Fat 97 grams, Fiber 6 grams, Protein 68 grams, Sugar 16 grams

NACHO CORN SOUP

Nacho Corn Soup image

BF made this last night--it is from the FEB 2004 Healthy Cooking. It is delicious! Very lime-y, so reduce the lime juice if this scares you! 6 WW points per serving. BF added grilled chicken, it was a perfect combo. This would be easy to make veggie--just sub the broth.

Provided by Carianne

Categories Black Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 tomatoes, sliced to 1/2 inches
1 onion, sliced to 1/2 inches
1 red pepper, quartered lengthwise
1 jalapeno, seeded and quartered lengthwise
3 garlic cloves
3 cups chicken broth or 3 cups vegetable broth
1 (14 ounce) can black beans or 1 (14 ounce) can red beans, drained and rinsed
1/2 cup chopped fresh cilantro
2 cups corn kernels
1/4 cup lime juice
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 cup shredded monterey jack cheese
2 tablespoons chopped fresh cilantro
2 corn tortillas, cut into strips

Steps:

Broil tomatoes, onions, red pepper, jalapeno, and garlic for 6- 7 minutes on each side (until nicely charred).
Let cool and puree in bender Combine puree, broth, beans, and cilantro in a large soup pot.
Boil, then reduce heat and simmer (uncovered) for 20 minutes.
Let cool, then puree in batches.
Return puree to pot, bring to boil.
Add corn, lime juice, salt, and cumin.
Simmer 5 minutes.
Garnish with cheese, cilantro, and tortilla strips.

Nutrition Facts : Calories 245.1, Fat 3.7, SaturatedFat 1.4, Cholesterol 4.2, Sodium 508.9, Carbohydrate 45.2, Fiber 9, Sugar 4, Protein 12.8

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