Soups & Stewschewoutloud5.0
30-Minute Nacho Chicken Soup
This 30-Minute Nacho Chicken Soup is overflowing with bold flavors. It's a crowd pleasing hit and a fabulous weeknight meal.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- dutch oven
- oven
- bowl
📝 Preparation Steps
1
Cook
2
In a Dutch oven or large heavy stockpot, heat olive oil over medium high heat until shimmering. Add onion, cooking ⏱️ 2 minutes or until translucent. Add garlic and stir ⏱️ 1 minute more. Add cumin, oregano, and chili powder, stirring ⏱️ 1 minute until mixture is well combined and fragrant.
olive oil2 tablespoonslarge onion (chopped)1garlic (chopped)6 clovesground cumin2 tablespoonsdried oregano1 tablespoonchili powder1 tablespoon
3
Simmer
4
Add cans of fire-roasted tomatoes with all its juices, frozen corn, black beans, and the shredded chicken with all its juices. Stir to combine well. Add chicken broth and bring to a simmer. Simmer ⏱️ 10-15 minutes or until warmed through. Add kosher salt and freshly ground black pepper to taste, if needed.
Kosher salt and freshly ground black pepper to taste
5
Serve
6
Divide soup into individual serving bowls. Sprinkle shredded cheese on top and garnish as desired (nacho chips are a favorite.)
Nutrition Facts
calories
485 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
10 g
sugar Content
10 g
sodium Content
1654 mg
protein Content
42 g
cholesterol Content
118 mg
carbohydrate Content
36 g
saturated Fat Content
7 g
unsaturated Fat Content
6 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...