Fall Nacho Soup Recipe

nacho-soup-eureka-il

We are several weeks into football season and now the chill is in the air. We found a great Nacho Soup recipe over at Delish.com that will combine both football and fall into a bowl of comfort. Make sure to try different types of chips for dipping delights!

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 tsp. cayenne pepper
  • 15 oz. can fire-roasted diced tomatoes
  • 15 oz. can canned corn
  • 15 oz. can black beans, rinsed
  • 2 c. shredded rotisserie chicken
  • 4 c. low-sodium chicken broth
  • 3/4 c. heavy cream
  • 1 c. shredded pepper jack
  • 1/2 c. shredded Cheddar
  • sour cream, for garnish
  • Crushed tortilla chips, for garnish
  • Fresh cilantro, for garnish
  • Chopped tomato, for garnish

DIRECTIONS

  1. In a large pot or Dutch oven over medium heat, heat oil. Add onion and cook until tender and golden, 6 minutes, then add garlic, cumin, chili powder, and cayenne and stir until fragrant, 1 minute.
  2. Add fire-roasted tomatoes, corn, black beans, and chicken and stir until combined, then pour over chicken broth.
  3. Bring to a simmer and let cook, 15 minutes, then stir in heavy cream and cheese until melty.
  4. Garnish with sour cream, tortilla chips, cilantro, and tomatoes and serve.

Recipe by Lindsay Funston 
Photo by Ethan Calabrese