SLOW COOKER NACHO SOUP RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, large onion, garlic, chili powder, cumin, paprika, salt, black pepper, chicken broth, diced tomato, black beans, heavy cream, cheddar cheese, monterey jack cheese, sour cream, cheese, tortilla chip, fresh cilantro, tomato
Provided by Jordan Kenna
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Place chicken, onion, garlic and spices into a 6-quart slow cooker.
- Using a set of tongs or a large spoon, mix the ingredients together. Once mixed, pour in chicken broth.
- Set slow cooker to HIGH, cover and cook for 3 hours.
- After 3 hours remove and shred the chicken into bite-sized pieces.
- Return shredded chicken to the slow cooker and add tomatoes, beans, heavy cream and cheese.
- Cover and set slow cooker to the LOW setting. Let soup cook for an additional 45 minutes.
- Ladle soup into bowl and top with favorite nacho toppings. Serve with tortilla chips.
- Enjoy!
Nutrition Facts : Calories 1470 calories, Carbohydrate 81 grams, Fat 97 grams, Fiber 6 grams, Protein 68 grams, Sugar 16 grams
NACHO SOUP
This soup is filled with everything that our favorite nachos have: LOTs of cheese, chicken, beans and corn. Fire-roasted tomatoes gives the broth a slightly charred and smoky flavor.
Categories best nacho soup recipe easy chicken soup recipe best chicken soup recipe easy cheesy chicken soup recipe
Time 25m
Yield 6
Number Of Ingredients 18
Steps:
- 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.
- 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.
NACHO POTATO SOUP
"This soup is super easy to make! Since it starts with a box of au gratin potatoes, you don't have to peel or slice them," shares Sherry Dickerson of Sebastopol, Mississippi. "A co-worker recommended the recipe to me. Now my husband requests it often."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add the milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.
Nutrition Facts : Calories 234 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 980mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
ULTIMATE SPICY NACHOS
Provided by Aaron McCargo Jr.
Time 33m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the sauce: In medium saucepan over medium heat, add the butter, garlic and jalapeno. Saute for 3 minutes, and then sprinkle in the flour. Cook, stirring frequently, until you create a blond roux, about 5 minutes. Add the milk, cheese and mustard and use a whisk to stir all together. Season with salt and pepper and let cook for 5 minutes on low.
- For the nachos: Shred the chicken and place into a medium bowl. Pour in the barbecue sauce and mix well to combine. Arrange the tortilla chips on a platter and spread the chicken over the chips. Pour the warm cheese sauce over the top and sprinkle with the jalapenos and cilantro. Garnish with dollops of the sour cream.
CHICKEN NACHOS (SPICY)
This is a rather guessed out recipe. There is a restaurant near my house called Hector and Jimmy's where they make The Super Chicken Nacho which takes up about 1.5 feet by 1.5 feet and serves about 4 people...So I figured I'd take my best shot at it with a few modifications of my own.
Provided by ChefInChicago
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour the 2 tablespoons vegetable oil into a frying pan and heat on medium heat for 2 minutes or until pan is warm.
- Add Chicken breasts to pan and add salt and pepper to your taste, cook chicken thoroughly so there is no pink in the middle of the breast.
- Once the chicken is thoroughly cooked preheat your oven to 350 degrees.
- Remove the chicken from the pan and cut the breasts into very small chunks.
- Optional Step: Once they are in small chunks if you want a better appearances, take to forks and stick the tines of one fork into the the other fork so they form an X shape over each piece of chicken and then spread the forks apart, this should basically'shred' the chicken into tiny little strips.
- Once your chicken is cut/shredded place the chicken back into the frying pan (still on medium) and let it warm again, once the pan is warm stir in the package of taco seasoning with 2/3 cups of water (as directed by the package).
- If you like hot nachos, put in some cayenne pepper (to taste) as well, careful though, it gets spicy quick.
- While the excess water is boiling off of the pan layer a cookie sheet with Tostitos (I also put a layer of aluminum foil under the chips so that all the extra melted cheese doesn't stick to the pan and create a huge hassle to clean later).
- Once your pan is layered with chips, spread half the bag of chedder cheese onto the chips.
- Now take the chicken out of the pan and layer it over the chips evenly.
- Next put the rest of the bag of cheese over the nachos.
- Now place this in the oven for up to 10 minutes, it might take less, just take it out when the cheese is melted.
- Now feel free to add whatever you like to your nachos, in my case it is all the ingredients above that are listed as optional, this should make a great appetizer or even a full meal, kids seem to love it.
Nutrition Facts : Calories 1034.5, Fat 66.3, SaturatedFat 19.7, Cholesterol 132.2, Sodium 1079.3, Carbohydrate 67.7, Fiber 5.6, Sugar 1.5, Protein 44.2
SPICY NACHO SOUP
A great soup to warm you up. Adjust spiciness to your liking. Use regular Velveeta instead of Mexican-style (or half of each type) if you don't like that much heat.
Provided by Parsley
Categories Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large soup pot, brown and crumble the ground beef with the onion, garlic and red bell pepper. Drain any excess fat and return to the pot.
- Add the chicken broth and spicy V-8 and bring to a soft boil.
- Stir in the refried beans, undrained diced tomatoes, black beans, cilantro, green chilies, chili powder, salt and pepper. Stir until the refried beans are well incorporated.
- Reduce heat; cover and simmer for about 20 minutes.
- Stir in the cubed Mexican Velveeta (or regular Velveeta or some of each).
- Allow to melt and heat through before serving.
- Serve with optional crushed tortilla chips, if desired.
Nutrition Facts : Calories 602.3, Fat 25.5, SaturatedFat 14.2, Cholesterol 108.9, Sodium 2010.2, Carbohydrate 51.6, Fiber 14.5, Sugar 12.2, Protein 42.8
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SLOW COOKER NACHO SOUP | BAKED BY RACHEL
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