Chicken Nacho Soup


Soup season is upon us! Soup is a great idea for a quick, but complete meal. This soup makes a speedy weeknight meal, it can be ready in under 30 minutes. Try this spin on nachos (always a kid favorite). It's packed with protein and fiber. This soup even includes veggies, dairy and grains, making it a balanced dish.





INGREDIENTS


Drizzle of extra-virgin olive oil

1 white onion, chopped

2 cloves garlic, minced

1 tbsp. ground cumin

1 tbsp. chili powder

1 tsp. cayenne pepper

1  (15-oz.) can fire-roasted diced tomatoes

2 cups frozen corn

15 oz.can black beans, rinsed

2 c. shredded cooked chicken

6 c. low-sodium chicken broth

1/4 c. heavy cream

1/2 c. shredded pepper jack

1/2 c. shredded cheddar

sour cream, for garnish

Crushed baked tortilla chips, for garnish

Fresh cilantro, for garnish

Chopped tomato, for garnish

Pickled jalapeños, 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.

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