This hearty Nacho Soup is loaded with ground beef, black beans, onions, peppers, corn, and cheese. It has a bit of a kick, and every scrumptious bite warms you right up!
Nacho Soup
Nacho SoupAh soup. It is a staple at our house during the cold winter months. Nothing is more comforting on a cold day than a bowl of homemade soup. It always hits the spot, doesn’t it?
This soup is filled with all the flavors of loaded nachos, and every last drop was delicious! It has a bit of a kick thanks to a jalapeno pepper and red pepper flakes. You can adjust the heat according to your taste by leaving out the red pepper flakes and removing the pepper seeds. And of course you can add more if you like things spicy!
Garnishes make this soup extra tasty, so make sure you have them on hand. We used grated cheese, tortilla strips, and green onions, but you can add whatever you like.
Other options that I think would be tasty are sour cream, diced avocados, and cilantro. Go crazy and add whatever your family likes!
How to make Nacho Soup:
Brown the hamburger in a large soup pot. Drain off the fat and add onion and green pepper. Saute for 2-3 minutes.
Stir in the the garlic, jalapeno, corn, black beans, diced tomatoes, chili powder, salt, pepper, red pepper flakes, and beef broth. Bring to a boil, then simmer for 15-20 minutes.
Whisk together the flour and cream, then add them to the soup with the milk. Cook and stir till thickened, then slowly stir in grated cheddar cheese. Heat till cheese melts.
Top soup with the garnishes of your choice.
What can I serve with nacho soup?
We love serving Mexican style soups with cornbread or garlic cheese twists. If you’re in a hurry, garlic cheese biscuits are a snap to whip up.
Handy supplies for making Nacho Soup:
Heavy soup pot – I’ve had my 6 quart Farberware soup pot for years, and I love it. It gets used every week at my house!
Beef Soup Base – I love the Better than Bouillon soup base, and I like to use it for all my recipes that call for broth.
Soup Ladle – If you have soup as much as we do at my house, you definitely need a soup ladle. I have a couple, because they are also handy for punch.
I’m teaming up with the Celebrating Food Bloggers again, this time for National Nachos Day!
Here are eleven nacho recipes for you to enjoy!
Instant Pot Pulled Pork Nachos from 365 Days of Slow Cooking
Hawaiian Barbecue Chicken Nachos from Crumb
Chicken Fajita Nachos from The Baker Upstairs
Cheesecake Dessert Nachos from Ashlee Marie
Loaded Nacho Soup – right here!
Vegan Nacho Cheese from Namely Marly
Spicy Pulled Pork Nachos from Supergolden Bakes
Easy Dessert Nachos from Real Mom Kitchen
Buffalo Chicken Nachos from Savory Experiments
Homemade Nacho Cheese Sauce (not pictured) from My Mommy Style
LOADED NACHO SOUP RECIPE
Loaded Nacho Soup
Hearty Nacho Soup loaded with ground beef, black beans, onions, peppers, corn, and cheese.
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 1 jalapeno pepper, finely diced
- 2 cups frozen corn
- 1 (15oz) can black beans, drained
- 1 (15oz) can diced tomatoes
- 1 1/2 tsp chili powder
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/8 tsp red pepper flakes
- 2 cups beef broth
- 1 cup cream
- 1/4 cup flour
- 1 cup milk
- 1 1/2 cups grated cheddar cheese
- Cheese, tortilla strips, and green onions for garnish
Instructions
- Brown the ground beef in a large soup pot, drain grease. Add the diced onion and green pepper and cook for 2-3 more minutes.
- Add the garlic, jalapeno, corn, black beans, diced tomatoes, chili powder, salt, pepper, red pepper flakes, and beef broth. Bring to a boil. Turn heat to low and simmer uncovered for 15-20 minutes.
- Whisk together the flour and cream. Bring the soup back up to a boil over medium low heat, then stir in the cream mixture, then the milk. Boil for at least a minute to thicken the soup.
- Gradually stir in the grated cheese; cook and stir till cheese is melted.
- Serve hot with tortilla strips, additional cheese, green onions, and any other desired garnishes.
Notes
You can adjust the heat by eliminating the red pepper flakes or using just half a jalapeno. Or you can add more of both if you like it spicy!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 382Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 89mgSodium: 754mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 22g
One cup of soup is one serving.
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Made this today and it was absolutely wonderful! I’ll bet it tastes even better tomorrow!
This is going in my family cookbook..thanks so much!
Aw, happy to hear it’s going to make it into your family cookbook! It’s one of my favorite soup recipes too.
I saved this recipe and now it seems the ingredients list is missing. Am I crazy? I would really love to make this soup but cannot without the proper quantities.
No, you are not crazy. I had a dang glitch that caused all my recipe cards to disappear. Everything is working again, so you should be able to see it again. So sorry!
This sounds like a perfect cold-weather meal… all the nacho soups I’ve seen before have a tomato-based broth, but I totally love that you’ve used a creamy broth instead. This is totally going onto my meal plan!
The creamy base definitely makes it more of a comfort food!
This seems like the perfect way to enjoy those delicious nacho flavors! Can’t wait to try it.
Do you know I have never had nacho soup?? It’s not a thing in the Uk. Now I have seen your post I am going to have to make it!
You can be the first in the UK, and if you share it you just may start a trend. 😉
I’ve never though to make nacho soup before, but it is genius and perfect for these chilly months. Thanks!
It really is perfect for winter. We just had it, but I’m already craving it again. It’s been so cold here lately!
All the best flavors of nachos in soup form? Sign me up, please! You’re so creative!!