Picture a bubbling pot of nacho soup filling your kitchen with the irresistible aroma of spices and savory warmth.
There’s something about the blend of tender ground beef, zesty taco seasoning, and creamy cheddar cheese that turns this simple dish into a comforting favorite.
As the ingredients meld together, they transform into a rich, flavorful experience that feels like a culinary hug.
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Measuring cup
- 1 Knife
- 1 Chopping board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 can (4 ounces) green chilies
- 4 cups chicken broth
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1 cup tortilla chips, crushed
- Salt and pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Nacho Soup, follow this timeline:
- Preparation Time: Total 15 minutes (including reading time)
- Reading the Recipe (5 minutes): Start by thoroughly reading through the recipe to understand the steps and ingredients required.
- Chopping and Mincing (5 minutes): Chop the onion and mince the garlic.
- Gather Ingredients and Equipment (5 minutes): Collect all necessary ingredients and equipment, such as the pot, wooden spoon, knife, and chopping board.
- Cooking Time: Total 20 minutes
- Heat Olive Oil (1 minute): Heat olive oil in a large pot over medium heat.
- Sauté Onion and Garlic (4 minutes): Add chopped onion and minced garlic to the pot, sauté until softened.
- Brown Ground Beef (5 minutes): Add ground beef to the pot and cook until browned.
- Add Seasoning (1 minute): Stir in taco seasoning and cook for an additional minute.
- Combine Ingredients (3 minutes): Add black beans, diced tomatoes, green chilies, and chicken broth.
- Boil and Simmer (6 minutes): Bring the mixture to a boil, then reduce heat to simmer.
- Add Corn and Simmer (5 minutes): Add corn kernels and cook for an additional 10 minutes.
- Resting and Serving Time: Total 10 minutes
- Season and Rest (5 minutes): Season with salt and pepper to taste, then remove from heat and let the soup rest for 5 minutes.
- Serve (5 minutes): Serve hot, topped with shredded cheddar cheese and crushed tortilla chips. Optionally, add a squeeze of lime juice or fresh cilantro for extra flavor.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, sauté until softened.
Add ground beef to the pot and cook until browned.
Stir in taco seasoning and cook for 1 minute.
Add black beans, diced tomatoes, green chilies, and chicken broth.
Bring the mixture to a boil, then reduce heat to simmer.
Add corn kernels and cook for an additional 10 minutes.
Season with salt and pepper to taste.
Remove from heat and let the soup rest for 5 minutes.
Serve hot, topped with shredded cheddar cheese and crushed tortilla chips.
Serving Tips
- Sliced Avocado: Add creaminess and a fresh taste to the nacho soup.
- Sour Cream: A dollop on top provides a tangy contrast to the spicy flavors.
- Fresh Cilantro: Sprinkle on top for a burst of fresh, herbal flavor.
- Jalapeño Slices: For those who enjoy extra heat, add thin slices on top.
- Lime Wedges: Serve on the side for an optional zesty squeeze before eating.
Storage
To store Nacho Soup, let it cool completely.
Then transfer it to an airtight container.
Refrigerate for up to 3 days.
Or freeze for up to 3 months for ideal freshness.
Freezing
Allow Nacho Soup to cool completely before transferring to airtight containers.
Leave space for expansion.
Label with date and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat nacho soup, use a stovetop on medium heat or a microwave.
Stir occasionally for even warming.
Add extra broth if needed to adjust consistency.
Avoid overheating to prevent cheese separation.
Final Thoughts
Nacho Soup is a delightful blend of flavors that embody the essence of Mexican cuisine.
The combination of savory ground beef, hearty beans, and zesty seasonings creates a comforting appetizer perfect for any occasion.
Remember to adjust the ingredients to suit your taste preferences.
A touch of lime or cilantro can elevate the dish to new heights.
As you savor each bite, the melted cheddar and crunchy tortilla chips add a satisfying texture.
Enjoy this warm, delicious soup with family and friends as an appetizer or a meal in itself.
Frequently Asked Questions
Can I Substitute Ground Turkey for Ground Beef in Nacho Soup?
You can substitute ground turkey for ground beef. Make sure you thoroughly brown the turkey to enhance flavor. Monitor moisture levels as turkey may release less fat; adjust with olive oil or chicken broth to maintain soup consistency.
What Are Some Vegetarian Alternatives for the Meat in Nacho Soup?
You can substitute meat with hearty ingredients like diced mushrooms or crumbled tofu. Sauté them with onions and garlic for depth. Add extra beans or lentils for protein. These alternatives maintain texture and enhance flavor.
How Can I Make Nacho Soup Dairy-Free?
Replace cheddar cheese with a dairy-free alternative like nutritional yeast or vegan cheese. Use olive oil instead of butter if needed. Make certain all ingredients and taco seasoning are dairy-free. Follow the recipe steps for consistent results.
Are There Gluten-Free Tortilla Chips Suitable for Nacho Soup?
Yes, you can find gluten-free tortilla chips suitable for soups. Look for chips made from corn and labeled gluten-free. Make certain they contain no wheat, barley, or rye. Always check ingredient lists to confirm they’re safe for consumption.
Can Nacho Soup Be Made in a Slow Cooker?
Yes, you can make it in a slow cooker. Sauté onion, garlic, and beef first. Transfer to slow cooker, add remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
Nacho Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 Knife
- 1 chopping board
Ingredients
- 1 tablespoon olive oil
- medium onion chopped
- 2 clove garlic minced
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 can black beans drained and rinsed
- 1 can diced tomatoes
- 1 can green chilies
- 4 cup chicken broth
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1 cup tortilla chips crushed
- Salt to taste
- pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté until softened.
- Add ground beef to the pot and cook until browned.
- Stir in taco seasoning and cook for 1 minute.
- Add black beans, diced tomatoes, green chilies, and chicken broth.
- Bring the mixture to a boil, then reduce heat to simmer.
- Add corn kernels and cook for an additional 10 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot, topped with shredded cheddar cheese and crushed tortilla chips.
Notes
