NACHO SOUP
This soup is filled with everything that our favorite nachos have: LOTs of cheese, chicken, beans and corn. Fire-roasted tomatoes gives the broth a slightly charred and smoky flavor.
Categories best nacho soup recipe easy chicken soup recipe best chicken soup recipe easy cheesy chicken soup recipe
Time 25m
Yield 6
Number Of Ingredients 18
Steps:
- In a large pot or Dutch oven over medium heat, heat oil. Add onion and cook until tender and golden, 6 minutes, then add garlic, cumin, chili powder, and cayenne and stir until fragrant, 1 minute.
- Add fire-roasted tomatoes, corn, black beans, and chicken and stir until combined, then pour over chicken broth.
- Bring to a simmer and let cook, 15 minutes, then stir in heavy cream and cheese until melty.
- Garnish with sour cream, tortilla chips, cilantro, and tomatoes and serve.
SLOW COOKER NACHO SOUP RECIPE BY TASTY
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
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
SPICY NACHO BAKE
I made this hearty, layered southwestern casserole for a dinner meeting once, and now I'm asked to bring it every time we have a potluck. Everybody loves the beefy bean filling and crunchy, cheesy topping. -Anita Wilson, Mansfield, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 casseroles (15 servings each).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook the beef, onions and green peppers over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin). , In each of 2 greased 13x9-in. baking dishes, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese. , Bake, uncovered, at 350° until golden brown, for 20-25 minutes.
Nutrition Facts : Calories 314 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 845mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 14g protein.
NACHO POTATO SOUP
"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
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.
ULTIMATE SPICY NACHOS
Provided by Aaron McCargo Jr.
Time 33m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the sauce: In medium saucepan over medium heat, add the butter, garlic and jalapeno. Saute for 3 minutes, and then sprinkle in the flour. Cook, stirring frequently, until you create a blond roux, about 5 minutes. Add the milk, cheese and mustard and use a whisk to stir all together. Season with salt and pepper and let cook for 5 minutes on low.
- For the nachos: Shred the chicken and place into a medium bowl. Pour in the barbecue sauce and mix well to combine. Arrange the tortilla chips on a platter and spread the chicken over the chips. Pour the warm cheese sauce over the top and sprinkle with the jalapenos and cilantro. Garnish with dollops of the sour cream.
SPICY BEEF NACHO SUPREME
Packed with tons of flavor, this dish is great with condiments like guacamole, salsa, refried beans & sour cream! VIDEO https://www.youtube.com/watch?v=EoD1p-WUKwE
Provided by CLUBFOODY
Categories Mexican
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet over medium heat, add ground beef and season with salt and freshly ground black pepper. Break down the meat while cooking until half way done. Add red onions and sauté until soft and translucent, about 4 minutes. Transfer to a colander to drain then return meat mixture back to skillet.
- Add chipotle purée, garlic, green chilies, taco seasoning and oregano. Stir ingredients very well before removing from the heat. Preheat oven to 400ºF.
- To assemble the nachos, cover bottom of a deep dish pizza pan with tortilla chips. Spoon half beef mixture on top followed with ¼ cup red peppers, half can sliced black olives and sprinkle 1 cup each of Monterey Jack and Cheddar cheese. Repeat with the second layer starting with tortilla chips, remaining beef mixture, remaining ¼ cup red peppers and the rest of black olives. Add about 15 pickled jalapeño peppers and cover with the remaining 2 cups of cheeses. Add more jalapeño pepper (about 15 more).
- Transfer dish to preheated oven and bake for 7 minutes or until cheeses are melted and ingredients are heated through. Remove from the heat and garnish with diced tomato and sliced green onions. Serve with salsa, guacamole, refried beans and sour cream. Serve 4 to 6.
Nutrition Facts : Calories 1887.3, Fat 109.3, SaturatedFat 36.1, Cholesterol 186.7, Sodium 5242.5, Carbohydrate 166.1, Fiber 18.8, Sugar 10, Protein 69.5
SPICY LENTIL NACHOS
Meatless nachos that come together easily when money and time are tight.
Provided by thomlynn61601
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute.
- Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper.
- Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes.
- Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.
Nutrition Facts : Calories 883.2 calories, Carbohydrate 118.5 g, Cholesterol 25.1 mg, Fat 33.7 g, Fiber 27.1 g, Protein 33.7 g, SaturatedFat 9.4 g, Sodium 970.5 mg, Sugar 7.2 g
SLOW COOKER NACHO GRANDE SOUP RECIPE
You need to try our delicious slow cooker nacho grande soup recipe! Spice things up a bit with this beefy nacho cheese soup recipe!
Provided by Camille Beckstrand
Categories Main Course
Time 3h20m
Number Of Ingredients 11
Steps:
- In a skillet, cook ground beef, onion, and garlic over medium-high heat until thoroughly cooked; drain.
- Spray slow cooker with nonstick cooking spray.
- Place cooked meat mixture in slow cooker. Add taco seasoning, cheddar cheese soup, tomatoes, milk, and 1 cup shredded cheese. Stir together and cook on low for 3-4 hours. (This soup can also be kept on a warm setting for an additional 4 hours).
- Stir before serving.
- Top individual servings with crushed tortilla chips, shredded cheese, and sour cream.
Nutrition Facts : Calories 538 kcal, Carbohydrate 33 g, Protein 32 g, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 106 mg, Sodium 1165 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SPICY NACHO SOUP
A great soup to warm you up. Adjust spiciness to your liking. Use regular Velveeta instead of Mexican-style (or half of each type) if you don't like that much heat.
Provided by Parsley
Categories Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large soup pot, brown and crumble the ground beef with the onion, garlic and red bell pepper. Drain any excess fat and return to the pot.
- Add the chicken broth and spicy V-8 and bring to a soft boil.
- Stir in the refried beans, undrained diced tomatoes, black beans, cilantro, green chilies, chili powder, salt and pepper. Stir until the refried beans are well incorporated.
- Reduce heat; cover and simmer for about 20 minutes.
- Stir in the cubed Mexican Velveeta (or regular Velveeta or some of each).
- Allow to melt and heat through before serving.
- Serve with optional crushed tortilla chips, if desired.
Nutrition Facts : Calories 602.3, Fat 25.5, SaturatedFat 14.2, Cholesterol 108.9, Sodium 2010.2, Carbohydrate 51.6, Fiber 14.5, Sugar 12.2, Protein 42.8
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