Chicken Nacho Soup
Ready in about 30 minutes, ingredients like salsa and nacho cheese make this recipe perfect for home chefs on every level.
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 saute 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!
Video
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