Chicken Nacho Soup
Chicken Nacho Soup
Description
Soup season is upon us! Soup is a great idea for a quick, but complete meal. This soup makes a speedy weeknight meal, it can be ready in under 30 minutes. Try this spin on nachos (always a kid favorite). It’s packed with protein and fiber. This soup even includes veggies, dairy and grains, making it a balanced dish.
Ingredients
- Drizzle of 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 (15-oz.) can fire-roasted diced tomatoes
- 2 cups frozen corn
- 15 oz.can black beans, rinsed
- 2 c. shredded cooked chicken
- 6 c. low-sodium chicken broth
- 1/4 c. heavy cream
- 1/2 c. shredded pepper jack
- 1/2 c. shredded cheddar
- sour cream, for garnish
- Crushed baked tortilla chips, for garnish
- Fresh cilantro, for garnish
- Chopped tomato, for garnish
- Pickled jalapeños, for garnish
Instructions
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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.
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Add fire-roasted tomatoes, corn, black beans, and chicken and stir until combined, then pour over chicken broth.
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Bring to a simmer and let cook, 15 minutes, then stir in heavy cream and cheese until melty.
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Garnish with sour cream, tortilla chips, cilantro, and tomatoes and serve.
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