This creamy nacho soup is “comfort” in a bowl. It’s so delicious and flavorful that your family will be craving for more!
Watch the Video:
More Easy Cozy Soups you should try:
- Sausage Spinach and Tortellini Soup
- Chicken Lemon and Bean Soup
- Italian Chicken and Zucchini Soup
- Chickpea and Lentil Soup
- Sausage and Jalapeno Soup
Want to try this recipe?
PIN IT and SAVE IT for later!
Creamy Nacho Soup
This creamy nacho soup is pure comfort food in a bowl. It's so delicious that your family will be craving for more!
Ingredients
- 1 lb ground beef
- 1 796ml can diced fire-roasted tomatoes, drained
- ¼ cup butter, unsalted
- ¼ cup flour
- 4 cups chicken broth, low sodium
- 2 cups heavy/whipping cream, room temperature
- 1 onion, chopped
- 6 small potatoes, diced
- 2 cups carrots, chopped or sliced into small pieces
- 1 cup celery, chopped into small pieces
- 2 Jalapeno peppers, chopped with seeds removed
- 1 cup frozen corn
- 1 can corn, drained (or you can use frozen)
- 1½ tsp chili powder
- ½ tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 ½ tsp salt
- 1 tsp black pepper
- 2½ cup cheddar cheese, shredded (extra for garnish)
- green onions (for garnish)
Instructions
- Add ground beef to a large pot and season with the onion powder, garlic powder, salt, and pepper to taste. Cook over medium-high heat until browned and completely cooked through. Scoop out the ground beef from the pot and set it aside.
- Remove the excess grease if needed, then add and melt the butter.Sauté the onions, celery, carrots, and jalapenos with salt and pepper to taste, until the onions are translucent.
- Add garlic and cook for an additional 30-35 seconds, stirring constantly so it doesn't burn.
- Whisk in the flour and allow it to cook for about a minute, whisking constantly. Turn down the heat if you need to.
- Slowly add in your chicken broth, while also scraping the bottom of the pot to remove all the flavorful bits.Add the cooked ground beef back into the pot. Also, stir in the potatoes, fire-roasted tomatoes, corn, chili powder, cumin, salt, and pepper.
- Bring to a boil, cover, reduce the heat to low, and cook for 20-25 minutes or until potatoes are fork-tender.
- Add cream and simmer, uncovered, for 3-4 minutes or until the soup has thickened.
- Add the shredded cheddar cheese and stir until completely melted. Give it a taste and add more salt and pepper if needed. Serve with extra cheese and green onions on top if desired or any other toppings of your choice.Enjoy!
Leave a Reply