Chicken Nacho Soup Recipe
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What’s Up, Hungry People
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—it’s 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 of days—for once, I’m excited for leftovers!
Here’s What You Need
- Chicken breasts: Cooked and shredded for tender, juicy bites.
- Onion: Adds a sweet and savory base flavor.
- Roasted red peppers: Brings a smoky, slightly sweet taste.
- Garlic: Provides a robust, aromatic element.
- Chunky salsa: Infuses the soup with tangy and spicy notes.
- Taco seasoning: Packs a punch of classic Mexican flavors.
- Apple cider vinegar: Adds acidity to balance the richness.
- Oregano: Gives an earthy, slightly bitter undertone.
- Red pepper flakes: Optional heat to spice up the soup.
- Chicken broth: Forms the savory base of the soup.
- Queso nacho cheese: Adds creamy, cheesy goodness.
- Milk: Makes the soup rich and creamy.
- Olive oil: Used for sautéing the veggies.
- Salt and pepper: Basic seasonings to enhance flavors.
- Shredded cheddar cheese: Melty topping for extra cheesiness.
- Cilantro: Fresh herb for a burst of color and flavor.
- Tortilla chip strips: Adds a crunchy texture.
- Plain Greek yogurt or sour cream: Creamy topping for tangy contrast.
Let’s Cook
Start by cooking the chicken breasts. Season them with salt and pepper, then cook them until they’re done. Use a hand mixer to shred the chicken into tender pieces. Trust me, this method is a game-changer for getting perfectly shredded chicken in no time.
Sauté the Veggies
Heat the olive oil over medium-high heat until it’s shimmering. Toss in the chopped onion and sauté until it’s tender, which should take about 2-3 minutes. Then, stir in the roasted red peppers and minced garlic.
Simmer with Salsa
Next, add the chunky salsa to the pot. Stir it around and let it simmer until most of the excess liquid evaporates, about 5 minutes. When the pot looks dry, splash in some apple cider vinegar to deglaze and lift all those tasty bits off the bottom.
Add Seasonings and Chicken
Stir in the taco seasoning and red pepper flakes if you want an extra kick. Then, add the shredded chicken to the pot and mix everything until the chicken is well-coated with the spices and salsa.
Broth and Simmer
Pour in four cups of chicken broth and stir in the oregano. Bring the soup to a rolling simmer and let it cook for about 15-20 minutes. This is where all the flavors start to come together.
Cheese and Cream
Reduce the heat to medium-low and stir in the queso nacho cheese. Once it’s well mixed, pour in the milk. Let the soup simmer for another 10 minutes to thicken up. You’ll notice the soup getting creamy and deliciously rich.
Serve and Enjoy
Now, it’s time to serve! Ladle the soup into bowls and top with shredded cheddar cheese, crispy tortilla strips, fresh cilantro, and a dollop of plain Greek yogurt or sour cream.
Tips for Perfect Chicken Nacho Soup
- Shredding Chicken Hack: Use a hand mixer on low speed to shred chicken effortlessly. It’s quicker and gives you evenly shredded pieces.
- Adjusting Spice Levels: If you’re serving kids or spice-averse guests, go easy on the red pepper flakes. You can always add more heat individually with hot sauce.
- Make It Vegetarian: Swap the chicken for black beans or a mix of beans and corn. Use vegetable broth instead of chicken broth.
- Leftover Magic: This soup is even better the next day. Store leftovers in an airtight container and reheat gently on the stove or in the microwave.
- Topping Variations: Try adding avocado slices, jalapeño rings, or a squeeze of lime for extra zing!
I was sad when we ran out of chicken nacho soup, so I made it again just to have leftovers. This soup is perfect for meal prepping—I’ve got lunches set for the next couple of days, and I couldn’t be more excited. The combination of spicy salsa, creamy nacho cheese, and tender chicken really hits the spot. Plus, it’s easy enough for a weeknight dinner. Whether you’re looking to spice up your taco Tuesday or just craving something hearty and comforting, this chicken nacho soup has got you covered. Give it a try, and I promise you’ll be making it on repeat like I do.
Chicken Nacho Soup
Ingredients
- 32 oz chicken breasts cooked & shredded
- ¼ cup onion chopped
- ¼ cup roasted red peppers drained
- 1 tablespoons garlic minced
- ½ cup chunky salsa your desired heat level
- 2 tablespoons taco seasoning
- 2 tablespoons apple cider vinegar
- 1 tablespoon oregano
- 2 teaspoons red pepper flakes optional, to taste
- 4 cups chicken broth
- ½ cup queso nacho cheese
- 1 cup milk
- 1 tablespoon olive oil
- salt & pepper to taste
- shredded cheddar cheese for topping
- cilantro for topping
- tortilla chip strips for topping
- plain Greek yogurt or sour cream for topping
Instructions
- Start by cooking the chicken breasts. Season with salt and pepper. Use a hand mixer to shred the chicken.
- Heat the olive oil over medium-high heat until shimmering. Add the onion and sauté until tender, about 2-3 minutes. Stir in the roasted red peppers and minced garlic.
- 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.
- Stir in the taco seasoning and red pepper flakes as desired. Then add the shredded chicken to the pot and stir until coated.
- Pour four cups of chicken broth into the pot. Stir in the oregano. Bring to a rolling simmer for 15-20 minutes.
- 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.
- Serve garnished with cheese, crispy tortilla strips, cilantro, and plain Greek yogurt (or sour cream) as desired. Enjoy!
