Chicken Nacho Soup: A Fiesta in a Bowl

For me, the aroma of simmering spices always takes me back to my grandmother’s kitchen. She had a way of transforming simple ingredients into comforting masterpieces, and her influence is definitely woven into my love for soups. This Chicken Nacho Soup isn’t quite one of her recipes, but the warmth and joy it brings to the table definitely channels her spirit. I first created this recipe when I needed a comforting, yet exciting, meal for a casual get-together with friends. It was an instant hit, and now it’s my go-to dish whenever I want to bring a little fiesta to a chilly evening.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Servings: 6-8
• Yield: 1 Large Pot
• Dietary Type: Gluten-Free (if using certified gluten-free tortilla chips)

Ingredients

• 2 tablespoons canola oil
• 1 1/2 lbs boneless skinless chicken breasts (cut into 3/4-inch pieces)
• 1/2 white onion, finely diced
• 1 small jalapeno pepper, finely chopped (plus slices for topping, remove seeds for less heat)
• 1 garlic clove, finely chopped
• 1 tablespoon tomato paste
• 14 1/2 ounces diced tomatoes, preferably fire-roasted
• 1 large russet potato, peeled and diced
• 1 zucchini, cut into 3/4-inch pieces
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 3 sprigs cilantro
• 15 ounces hominy, drained and rinsed
• 3/4 cup tortilla chips, crushed (plus whole chips for topping)
• 4 cups low sodium chicken broth
• 1/4 teaspoon kosher salt (to taste)
• 8 ounces American cheese, diced
• 1/2 cup milk

Equipment Needed

• 6-quart slow cooker
• Medium microwave-safe bowl
• Whisk

Instructions

1. In a 6-quart slow cooker, combine the tomato paste, diced tomatoes, potato, zucchini, onion, jalapeno, garlic, oregano, cumin, cilantro, and hominy.
2. Add the crushed tortilla chips, chicken broth, and salt.
3. Cover and cook on low for 7 1/2 hours.
4. Add the chicken and cook for 30 minutes longer. Ensure the chicken is cooked through. It should reach an internal temperature of 165°F (74°C).
5. While the chicken is finishing cooking, prepare the cheese sauce. Combine the cheese and milk in a medium microwave-safe bowl.
6. Microwave, whisking occasionally, until the cheese is melted and smooth, about 2 to 3 minutes. Watch carefully to avoid scorching the cheese.
7. Serve the soup topped with tortilla chips, the cheese sauce, and sliced jalapeno.

Expert Tips & Tricks

• Spice It Up: For an extra kick, add a pinch of cayenne pepper to the slow cooker.
• Cheese Sauce Perfection: If your cheese sauce is too thick, add a tablespoon of milk at a time until you reach the desired consistency. If it’s too thin, whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water and microwave for another 30 seconds, whisking again.
• Make-Ahead Magic: Prepare the soup base (steps 1-3) the night before and store it in the refrigerator. The next day, simply add the chicken and continue with the recipe.
• Chicken Choice: While this recipe calls for boneless, skinless chicken breasts, you can also use chicken thighs for a richer flavor. Adjust cooking time as needed to ensure the chicken is fully cooked.
• Fresh Cilantro Boost: For a burst of fresh flavor, stir in some chopped fresh cilantro just before serving.
• Slow Cooker Variation: If you don’t have a slow cooker, you can make this soup on the stovetop. Sauté the onion, jalapeno, and garlic in canola oil until softened. Then, add the remaining ingredients (except the chicken, cheese, and milk) and simmer for 45 minutes, or until the vegetables are tender. Add the chicken and cook until cooked through. Then, stir in the cheese sauce.

Serving & Storage Suggestions

Serve this Chicken Nacho Soup piping hot, garnished with your favorite nacho toppings. Extra tortilla chips, sour cream, guacamole, salsa, or a dollop of Greek yogurt are all great additions.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through. You can also freeze the soup for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the potatoes and zucchini may change slightly after freezing. The cheese sauce is best made fresh, but if you have leftover cheese sauce, it can be stored separately in the refrigerator for up to 2 days and reheated gently.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	714.6 kcal	N/A
Calories from Fat	275 g	39%
Total Fat	30.6 g	47%
Saturated Fat	11.8 g	58%
Cholesterol	149.9 mg	49%
Sodium	1274.9 mg	53%
Total Carbohydrate	51.9 g	17%
Dietary Fiber	7.4 g	29%
Sugars	8.2 g	N/A
Protein	59 g	118%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Nacho Soup: Omit the chicken and add a can of black beans or pinto beans for extra protein.
• Spicy Southwest Style: Use a can of Rotel diced tomatoes and green chilies for a spicier flavor.
• Creamy Chicken Nacho Soup: Stir in 1/2 cup of sour cream or Greek yogurt just before serving for a creamier texture.
• Vegan Nacho Soup: Replace the chicken with plant-based chicken substitute. Use vegan cheese for the cheese sauce, or create a cashew-based sauce.
• Different Cheese Options: Monterey Jack, cheddar cheese, or a Mexican cheese blend can be used in place of American cheese.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese for the cheese sauce?
A: While pre-shredded cheese is convenient, it often contains cellulose which can prevent it from melting as smoothly. Using a block of cheese and grating it yourself will result in a creamier sauce.

Q: Can I make this soup in an Instant Pot?
A: Yes, you can make this soup in an Instant Pot. Combine all the ingredients (except the cheese and milk) and cook on high pressure for 15 minutes, followed by a 10-minute natural pressure release. Then, stir in the cheese sauce.

Q: What if I don’t have hominy?
A: If you don’t have hominy, you can substitute it with another can of beans or corn. The hominy adds a unique texture, but the soup will still be delicious without it.

Q: Can I use leftover cooked chicken?
A: Yes, you can use leftover cooked chicken. Add it to the slow cooker during the last 30 minutes of cooking time to heat it through.

Q: How do I prevent the tortilla chips from getting soggy?
A: To prevent the tortilla chips from getting soggy, add them just before serving. This will ensure they retain their crispiness and add a satisfying crunch to the soup.

Final Thoughts

This Chicken Nacho Soup is more than just a meal; it’s an experience. It’s the kind of dish that brings people together, sparks conversation, and leaves everyone feeling warm and satisfied. I encourage you to try this recipe and make it your own. Experiment with different toppings, spices, and variations to create a soup that perfectly suits your taste. And don’t forget to share your creations and feedback – I’d love to hear about your nacho soup adventures! Serve it with a side of cornbread or a refreshing margarita for the ultimate fiesta.