Easy Chicken Nacho Soup Recipe Is In Your Bowl 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. This easy chicken nacho soup recipe is quick, easy and will make the whole family smile. If you like taco soup, give this new Mexican soup recipe a try!

To make this chicken soup recipe you will need olive oil, onion, fresh garlic, ground cumin, chili powder, dried oregano. canned fire-roasted tomatoes, frozen corn, canned black beans, chicken broth, cooked chicken and fresh cilantro (if you like it!). You can use leftover chicken or buy a whole rotisserie chicken and shred for this recipe. 

Ladle up a bowl of this Mexican chicken nacho soup and gather the family for lunch or dinner. This quick dinner recipe is one that you will definitely put on repeat, not only because it is tasty, but because you get the health benefits of black beans, the health benefits of tomatoes and the health benefits of chicken. Serve with your favorite side dishes, though it is a complete meal. 

Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 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
• 30 ounces (2 cans) fire-roasted tomatoes (do not drain)
• 10 - 12 ounces (1 bag) frozen corn
• 15 ounces (1 can) 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

Recipe Notes

• If you don't have leftover chicken, you can cook a chicken breast and shred, or use a rotisserie chicken.

• You can use frozen, fresh or canned corn for this recipe.

• Store any leftover soup in an airtight container in the fridge. Reheat in the microwave.

Here's how to make it: 

1. 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. 
2. 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. (Tortilla chips are recommended for the complete nacho experience.)

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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