Imagine the rich aroma of melted cheese mingling with spices, wafting through your kitchen.
There’s something wonderfully comforting about a bowl of nacho cheese soup, perfect for a quick and cozy meal.
This Mexican-inspired delight is incredibly easy to make, coming together with simple ingredients that transform into a warm, indulgent appetizer.
Let’s bring this dish to life and savor the nostalgia of nacho flavors in a delightful soup form.
Kitchen Tools Required
- 1 medium saucepan
- 1 wooden spoon
- 1 ladle
- 1 knife
- 1 cutting board
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup jalapeños, chopped
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Nacho Cheese Soup, follow this timeline:
- Reading & Preparation (5 minutes)
- Read through the entire recipe to understand the steps and gather all necessary equipment and ingredients.
- Prep Work (10 minutes)
- Dice the medium onion and mince the garlic cloves.
- Shred the sharp cheddar cheese and Monterey Jack cheese.
- Chop the jalapeños and fresh cilantro.
- Cooking (20 minutes)
- 0:00-2:00 – Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- 2:00-6:00 – Add the diced onion and minced garlic, sauté until the onion is translucent.
- 6:00-7:00 – Stir in 3 tablespoons of all-purpose flour and cook for 1 minute to make a roux.
- 7:00-10:00 – Gradually whisk in 2 cups of chicken broth and 1 cup of whole milk until smooth.
- 10:00-15:00 – Bring the mixture to a gentle simmer, stirring frequently.
- 15:00-18:00 – Add the shredded cheeses, stirring until melted and smooth.
- 18:00-20:00 – Season with chili powder, cumin, smoked paprika, salt, and black pepper, and stir in the chopped jalapeños and cilantro.
- Resting Time (5 minutes)
- Allow the soup to rest before serving.
- Serving (2 minutes)
- Serve hot with tortilla chips on the side.
Recipe Instructions
Melt the butter in a medium saucepan over medium heat.
Add the diced onion and minced garlic, sautéing until the onion is translucent.
Stir in the flour and cook for 1 minute to make a roux.
Gradually whisk in the chicken broth and milk until the mixture is smooth.
Bring the mixture to a gentle simmer, stirring frequently.
Add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
Season with chili powder, cumin, smoked paprika, salt, and black pepper.
Stir in the chopped jalapeños and cilantro.
Allow the soup to rest for 5 minutes before serving.
Serve hot with tortilla chips on the side.
Serving Tips
- Tortilla Chips: Pair the soup with crunchy tortilla chips for dipping or crumbling on top to add texture.
- Avocado Slices: Add creaminess and a fresh flavor contrast by serving with ripe avocado slices.
- Sour Cream: A dollop of sour cream adds richness and balances the spiciness of the soup.
- Lime Wedges: Provide lime wedges for squeezing to enhance the soup with a burst of citrusy brightness.
- Pico de Gallo: Serve alongside fresh pico de gallo for an extra layer of freshness and a bit more zing.
Storage
To store Nacho Cheese Soup, refrigerate in an airtight container for up to 3 days.
Reheat gently on the stove, adding milk if needed for the desired consistency.
Freezing
To freeze Nacho Cheese Soup, allow it to cool completely.
Then transfer it to airtight containers.
Leave space for expansion.
Label with the date.
Freeze for up to 2 months.
Reheating
To reheat Nacho Cheese Soup, gently warm it on the stovetop over low heat.
Stir frequently to prevent sticking.
Add a splash of milk if needed to restore its creamy consistency.
Final Thoughts
Nacho Cheese Soup is a delightful and comforting dish that brings the flavors of Mexican cuisine to your table.
With its rich and creamy texture, this soup is perfect for an appetizer or even a light meal.
The combination of sharp cheddar and Monterey Jack cheeses provides a smooth and cheesy base, while the spices add depth and warmth to the dish.
For those who enjoy a bit of heat, the addition of jalapeños can be adjusted to suit your taste.
The cilantro offers a fresh and vibrant contrast to the richness of the cheese.
This soup isn’t only easy to make but also versatile, allowing you to customize it to your liking.
Serve it hot with tortilla chips for a satisfying crunch, and consider adding extra toppings like sour cream or more cilantro for added flavor and presentation.
Whether you’re hosting a gathering or simply craving a cozy meal, Nacho Cheese Soup is sure to be a hit.
Enjoy the comforting flavors and the joy of sharing this delicious dish with family and friends.
Frequently Asked Questions
Can I Use a Different Type of Cheese?
Yes, you can swap the cheddar or Monterey Jack with other cheeses like pepper jack or colby. Make certain they melt smoothly. Grate them finely for a creamy texture. Balance flavors by adjusting spices to complement the cheese choice.
Is This Soup Gluten-Free?
No, it’s not gluten-free due to the flour used for the roux. You can substitute with cornstarch or a gluten-free flour blend. Verify other ingredients are certified gluten-free to maintain the soup’s overall gluten-free integrity.
How Can I Make This Soup Vegetarian?
Swap chicken broth for vegetable broth, and you’re good to go. Keep the remaining ingredients and process the same. It’ll maintain flavor while making it vegetarian. Guarantee your cheese is vegetarian-friendly, as some contain animal rennet.
What Can I Substitute for Chicken Broth?
Substitute chicken broth with vegetable broth to maintain flavor. Heat the broth separately to avoid cooling the soup. Gradually whisk it into the roux, ensuring smoothness. This swap keeps the dish vegetarian-friendly and flavorful.
Can This Soup Be Made in Advance?
You can make the soup in advance by preparing it as usual and then storing it in an airtight container in the fridge. Reheat gently on the stove, adding a splash of milk if it thickens.
Nacho Cheese Soup
Equipment
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Ladle
- 1 Knife
- 1 Cutting board
Ingredients
- 2 tablespoon butter
- 1 medium onion diced
- 2 clove garlic minced
- 3 tablespoon all-purpose flour
- 2 cup chicken broth
- 1 cup whole milk
- 2 cup sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup jalapeños chopped
- 1/4 cup fresh cilantro chopped
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion is translucent.
- Stir in the flour and cook for 1 minute to make a roux.
- Gradually whisk in the chicken broth and milk until the mixture is smooth.
- Bring the mixture to a gentle simmer, stirring frequently.
- Add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
- Season with chili powder, cumin, smoked paprika, salt, and black pepper.
- Stir in the chopped jalapeños and cilantro.
- Allow the soup to rest for 5 minutes before serving.
- Serve hot with tortilla chips on the side.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
