Spicy Nacho Soup Recipes

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NACHO SOUP



Nacho Soup image

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

1 tbsp. extra-virgin olive oil
1 white onion, chopped
2 cloves garlic, minced
1 tbsp. ground cumin
1 tbsp. chili powder
1 tsp. cayenne pepper
1 oz. (15-oz.) can fire-roasted diced tomatoes
1 oz. (15-oz.) can canned corn
15 oz. can black beans, rinsed
2 c. shredded cooked chicken
4 c. low-sodium chicken broth
3/4 c. heavy cream
1 c. shredded pepper jack
1/2 c. shredded cheddar
sour cream, for garnish
Crushed tortilla chips, for garnish
Fresh cilantro, for garnish
Chopped tomato, for garnish

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



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

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

SPICY NACHO BAKE



Spicy Nacho Bake image

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

2 pounds ground beef
2 large onions, chopped
2 large green peppers, chopped
2 cans (28 ounces each) diced tomatoes, undrained
2 cans (16 ounces each) hot chili beans, undrained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (11 ounces each) whole kernel corn, drained
2 cans (8 ounces each) tomato sauce
2 envelopes taco seasoning
2 packages (13 ounces each) spicy nacho-flavored tortilla chips
4 cups shredded cheddar cheese

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



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

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.

ULTIMATE SPICY NACHOS



Ultimate Spicy Nachos image

Provided by Aaron McCargo Jr.

Time 33m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 cloves garlic, chopped
1 jalapeno, seeded and minced
2 tablespoons all-purpose flour
1 cup whole milk
4 cups coarsely grated pepper jack
1 teaspoon prepared mustard or whole-grain mustard
Salt and freshly ground black pepper
2 boneless, skinless chicken breasts, cooked
1 cup your favorite barbecue sauce
8 cups tortilla chips (about 1 large bag)
1 cup chopped pickled jalapenos
3 tablespoons chopped fresh cilantro
1 cup sour cream or nonfat Greek yogurt

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



SPICY BEEF NACHO SUPREME image

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

1 lb ground beef
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup red onion, diced
1 tablespoon chipotle chile in adobo (puree)
2 garlic cloves, pressed
1 (4 ounce) can diced green chilies
1 tablespoon taco seasoning
1 teaspoon oregano
1 (908 g) bag tortilla chips
1/2 cup red pepper
1 (2 1/4 ounce) can sliced black olives
2 cups cheddar cheese, grated
2 cups monterey jack cheese, grated
30 pickled jalapeno peppers
1 tomatoes, seeded and diced
2 green onions, sliced

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



Spicy Lentil Nachos image

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

1 teaspoon coconut oil
1 cup finely chopped onion
1 clove garlic, minced
1 cup dried lentils
2 ½ cups chicken broth
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
1 cup cooked black beans
1 cup corn kernels
1 cup salsa
1 cup shredded Monterey Jack cheese
1 (13.5 ounce) package tortilla chips

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



Slow Cooker Nacho Grande Soup Recipe image

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

1 pound ground beef
1 medium onion (diced)
1 teaspoon garlic (minced)
1 ounce package taco seasoning ((I used low sodium))
1 (10 ounce) can condensed cheddar cheese soup
1 (10 ounce) can diced tomatoes and green chilis ((do not drain))
1½ cups milk
2 cups shredded cheddar cheese ((divided))
1½ cups crushed tortilla chips ((for topping))
½ cup sour cream
salt and pepper, to taste

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



Spicy Nacho Soup image

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

1 lb lean ground beef
1 medium onion, chopped
2 minced garlic cloves
1/2 cup chopped red bell pepper
2 cups chicken broth
1 cup spicy vegetable juice
1 (15 ounce) can fat-free refried beans
1 (15 ounce) can diced tomatoes, undrained
2 (15 ounce) cans black beans, rinsed and drained
2 teaspoons cilantro leaves
1 (4 ounce) can diced green chilies
1/4-1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
16 ounces Velveeta Mexican cheese, cubed (called Velveeta Pepperjack)
crushed tortilla chips, for garnish (optional)

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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