All of the goodness of cheesy nachos packed right into this soup! Cooked to perfection and topped with tortilla chips, this soup will become an instant favorite!
Our family is pretty big on soups! It really doesn’t matter what season it is, a large pot of soup will put a smile on our face.
This soup is filled with all the flavors of loaded nachos, and every last drop was delicious! It has a bit of a kick thanks to chili powder and red pepper flakes.
You can adjust the heat according to your taste by leaving out the red pepper flakes. And of course, you can add more if you like things spicy!
Garnish this bad boy with your favorite toppings! May we suggest grated cheese, tortilla chips, sour cream, and a sprinkle of cilantro! Of course, you can add whatever you would like.
Fire-roasted tomatoes give the broth a slightly charred and smoky flavor. But if all you’ve got is a can of chopped tomatoes, no worries! It’ll still be the bomb.
The cheese is interchangeable as well—whatever you like on your nachos should work here.
Garnish Options: sour cream, crushed tortilla chips, fresh cilantro, chopped tomatoes, and chunks of avocado.
- 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 red pepper flakes and stir until fragrant, 1 minute.
- Add fire-roasted tomatoes, corn, black beans, and chicken and stir until combined, then pour over chicken broth.
- Bring to a simmer and let cook, 15 minutes, then stir in heavy cream and cheese until melty.
- Garnish with sour cream, tortilla chips, cilantro, and tomatoes and serve.