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Chicken Nacho Soup

This Week's Challenge: Soups

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Chicken Nacho Soup

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Let's taco about nacho soup.

Ready in about 30 minutes, ingredients like salsa and nacho cheese make this recipe perfect for home chefs on every level. 

Spice up your taco Tuesday with this chicken nacho soup - its sure to wake your taste buds in all the best ways.

I made this soup not once but twice this week because it turned out so delicious and I was sad we didn’t have any leftovers. This time around I made enough to meal prep lunch for myself and my fiancé for the next couple days - for once, I’m excited for leftovers!

Categories: Dinner , 52 Weeks of Cooking , Video Recipes , Soup

Tags: Soup , Chicken , Nacho , Cheese , Salsa

The Starving Chef Blog

Chicken Nacho Soup

Prep Time: 20 minutes

Cook Time: 30 minutes

Makes 4 servings

Ingredients:

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  • 2 lb chicken breasts, cooked and shredded
  • 1/4 cup onion, chopped
  • 1/4 cup roasted red peppers, drained
  • 1 tablespoon garlic, minced
  • 1/2 cup chunky salsa (your desired heat)
  • 2 tablespoons taco seasoning
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon oregano
  • 1-2 teaspoons red pepper flakes (optional)
  • 4 cups chicken broth
  • 1/2 cup nacho cheese
  • 1 cup milk
  • 1 tablespoon olive oil
  • salt & pepper, to taste
  • shredded cheese, for topping
  • cilantro, for topping
  • tortilla chip strips, for topping
  • Greek yogurt (or sour cream), for topping

Here's How:

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  1. Start by cooking the chicken breasts. Season with salt and pepper. Use a hand mixer to shred the chicken.
  2. Heat the olive oil over medium high heat until shimmering. Add the onion and saute until tender, about 2-3 minutes. Stir in the roasted red peppers and minced garlic.
  3. Add the salsa. Stir and simmer off the excess liquid, about 5 minutes. When the pot appears dry, deglaze the pan with a splash of apple cider vinegar.
  4. Stir in the taco seasoning and red pepper flakes as desired. Then add the shredded chicken to the pot and stir until coated.
  5. Pour four cups of chicken broth into the pot. Stir in the oregano. Bring to a rolling simmer for 15-20 minutes.
  6. Reduce the heat to medium low. Add the nacho cheese to the pot and stir well. Pour in the milk. Simmer for another 10 minutes to thicken the soup.
  7. Serve garnished with cheese, crispy tortilla strips, cilantro and plain Greek yogurt (or sour cream) as desired. Enjoy!

Mouth Feel

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Salty

Savory

Sour

Bitter

Sweet

Spicy

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