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–+ servings
creamy nacho cheese delight

Nacho Cheese Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mexican
Servings 4 servings

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

For a spicier version, increase the amount of jalapeños or add a pinch of cayenne pepper. You can also garnish the soup with additional cilantro or a dollop of sour cream for added flavor. Adjust the thickness by adding more milk if desired.
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