Loaded Nacho Soup is a quick weeknight fix!
It’s time for Soup Saturday Swappers! This month’s theme is Mexican Soups!
Chicken Tortilla soup is usually my go to Mexican Soup, so this time I needed to think outside the box.
I started thinking about my chicken tortilla soup plus all that deliciousness I love on some loaded nachos!
I kept a pretty heavy veggie profile with this soup, (since I knew no one in my family would touch a veggie on soup night), then I started throwing in my favorite toppings: tomatoes, chicken (beef would work too, just brown it first), beans and corn, and of course some amazing spices. I kept the cheese, chips, and avocado as toppings, sitting in soup just wouldn’t do them justice!
This soup was so delicious, especially with a squeeze of lime!
Loaded Nacho Soup
1 tbsp oil
1 large onion, diced
2 cloves garlic, minced
1 jalapeño, diced
1 small yellow squash, diced
1 (14 oz) can diced tomatoes (and juices)
1 (8 oz) can tomato sauce
1 (15 oz) can black beans, drained & rinsed
2 cups frozen corn
1 lb boneless skinless chicken breasts
4 cups chicken broth
1 tbsp chili powder
1 ½ tbsp ground cumin
½ tsp dried oregano, or 3-4 sprigs fresh oregano
Limes, avocado, tortilla chips, and shredded cheddar, to top
Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and jalapeño. Cook until the onion is tender. Stir in the remaining ingredients (except toppings). Simmer for 20 minutes or until the chicken is cooked through.
Remove chicken, shred, and add back into the soup.
Divide the soup into bowls and top with a squeeze of lime, diced avocado, shredded cheese, and tortilla chips, as desired.