Easy Chicken Nacho Soup Recipe: This Chicken Soup Recipe Is Ready in About 20 Minutes by 30Seconds Food
A hearty bowl of Mexican-inspired chicken nacho soup on the table in about 20 minutes? Sounds impossible, but it's not. Use leftover chicken or buy a whole rotisserie chicken and shred for this easy chicken nacho soup recipe.
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 to 6
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 2 cans (15 ounces each) fire-roasted tomatoes (do not drain)
- 1 bag (10 to 12 ounces) frozen corn
- 1 can (15 ounces) black beans, rinsed and drained
- 4 cups chicken broth
- 2 - 3 cups cooked, shredded chicken
- 1/4 cup chopped fresh cilantro
Toppings
- tortilla chips
- sliced jalapenos
- chopped avocado
- shredded cheese (cheddar, pepper jack, Monterey Jack)
- fresh chopped cilantro
Here's how to make it:
- Heat the olive oil in a large soup pot. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds.
- Add the cumin, chili powder, oregano, tomatoes, corn, beans, chicken broth, chicken and cilantro. Cook about 10 to 12 minutes. Season with salt and pepper. Serve with desired toppings.
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