Description
A bold, cheesy, and comforting Tex-Mex soup made in just 30 minutes. This Creamy Chicken Nacho Soup is loaded with tender shredded chicken, fire-roasted tomatoes, black beans, sweet corn, and melted cheese—perfect for cozy weeknights or easy entertaining.
Ingredients
2 to 3 cups cooked shredded chicken, with any collected juices
2 tablespoons olive oil
1 large yellow onion, diced
6 garlic cloves, minced
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
2 (15-ounce) cans fire-roasted tomatoes, with juices
12 ounces frozen sweet corn
1 (15-ounce) can black beans, rinsed and drained
4 cups chicken broth
1 cup shredded cheddar or pepper jack cheese
Salt and black pepper, to taste
Optional Garnishes: diced avocado, chopped fresh cilantro, crushed tortilla chips
Instructions
1. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Once hot, add the chopped onion and cook for about 2 minutes, until softened.
2. Stir in the garlic and cook for another minute, just until fragrant.
3. Add the cumin, oregano, and chili powder, stirring constantly for about 1 minute to bloom the spices.
4. Pour in the fire-roasted tomatoes with their juices, followed by the corn, black beans, and shredded chicken. Stir well to combine.
5. Add the chicken broth and bring the soup to a gentle simmer. Cook for 10 to 15 minutes, stirring occasionally, until everything is heated through.
6. Season with salt and black pepper to taste.
7. Ladle the soup into bowls, sprinkle with shredded cheese, and add your favorite garnishes just before serving.
Notes
Use rotisserie chicken for a quick prep shortcut.
For extra creaminess, stir in a few tablespoons of cream cheese before serving.
This recipe is gluten-free if served without tortilla chips or with certified GF chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Tex-Mex