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Loaded Nacho Soup Savory Comfort Food Dish

by on May 17, 2025

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Craving a cozy, mouthwatering meal? Loaded Nacho Soup is the answer! This savory comfort food dish combines all your favorite nacho toppings in a warm, hearty soup. With rich flavors from beans, cheese, and spices, it’s perfect for chilly nights. Plus, it’s easy to make, so you’ll have a delicious bowl ready in no time. Join me as I share the recipe and tips to make this dish a family favorite!

- Olive oil - Diced onion - Minced garlic - Diced jalapeño - Black beans - Corn - Chicken or vegetable broth - Diced tomatoes with green chilies - Taco seasoning - Shredded cheddar cheese - Sour cream - Tortilla chips - Fresh cilantro - Salt and pepper These ingredients create a rich and tasty Loaded Nacho Soup. Each item adds a unique flavor. Olive oil gives a nice base to cook the onion. The onion softens and sweetens, while garlic adds a strong taste. A jalapeño adds heat, but you can remove the seeds to make it milder. Black beans and corn provide texture and protein. The broth makes the soup warm and comforting. Diced tomatoes with green chilies bring a fresh and tangy taste. Taco seasoning unites the flavors with its bold spices. As you finish the soup, add shredded cheddar cheese and sour cream. They make the soup creamy and rich. The tortilla chips add crunch on top. Fresh cilantro gives a bright finish. Adjust salt and pepper to your liking. This mix creates a delicious soup that feels like a warm hug. {{ingredient_image_1}} 1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. 2. Once the oil is hot, add 1 small diced onion. Sauté for about 4-5 minutes until the onion is soft. 3. Next, add 2 cloves of minced garlic and 1 diced jalapeño. Stir them for 1-2 minutes. This will make your kitchen smell amazing! 1. Now, stir in 1 can of drained and rinsed black beans and 1 can of drained corn. 2. Pour in 2 cups of chicken or vegetable broth. This adds depth to your soup. 3. Add 1 can of diced tomatoes with green chilies. Then, sprinkle in 1 tablespoon of taco seasoning. Mix everything well and bring it to a simmer. 1. Let the soup cook for 10-12 minutes. This allows the flavors to mix and meld. 2. After simmering, reduce the heat to low. Stir in 1 cup of shredded cheddar cheese and 1 cup of sour cream. Keep stirring until everything is melted and creamy. 3. Taste your soup and add salt and pepper as needed. Serve it hot in bowls, topped with extra cheese, a dollop of sour cream, tortilla chips, and chopped cilantro. Enjoy! For a vegan or vegetarian twist, swap chicken broth with vegetable broth. Use plant-based cheese to keep it dairy-free. You can also add more veggies, like bell peppers or zucchini, for extra texture and flavor. Perfecting the sauté is key. Cook the onion until it's soft and golden. This adds a rich flavor. When you add garlic and jalapeño, stir them for a minute or two. This will bring out their aromas. To achieve the desired soup consistency, simmer the soup long enough. If it’s too thick, add a bit more broth. If it’s too thin, let it cook longer. Stir often to blend all the flavors. The best toppings for Loaded Nacho Soup include extra cheese, a dollop of sour cream, and crispy tortilla chips. Chopped cilantro adds a fresh kick. You can also try sliced jalapeños for more heat. Pair this soup with sides like a simple salad or guacamole. A light beer or soda goes well, too. Enjoying your soup with these sides makes for a perfect meal. Pro Tips Adjust the Heat: If you prefer a milder soup, remove all seeds and membranes from the jalapeño, or substitute with a milder pepper like a green bell pepper. Mix Up the Toppings: Enhance the flavor by adding toppings like diced avocado, sliced jalapeños, or pickled red onions for an extra layer of taste. Make it Vegan: To keep this soup plant-based, use vegetable broth and substitute the sour cream and cheese with dairy-free alternatives. Batch Cooking: This soup freezes well! Make a double batch and freeze half for a quick and easy meal later on. {{image_2}} To make your soup spicy, add more heat. You can use extra jalapeños or add diced serrano peppers. If you want even more flavor, try using a dash of hot sauce. Choose peppers based on your taste. For a fun twist, add chipotle peppers for a smoky kick. Remember, the heat level is up to you! Cheese makes everything better! You can use different kinds of cheese. Try Monterey Jack or pepper jack for a nice twist. Layering flavors works great here. Use cream cheese to make the soup creamy. Mix in some queso for a cheesy explosion. Don't forget to add more cheese on top for a melty finish. For a meat-free option, omit the chicken broth. Use vegetable broth instead. This soup still has lots of flavor! Add more vegetables like bell peppers, zucchini, or even spinach. You can also throw in some avocado for creaminess. This way, you keep it hearty and delicious without meat. To store leftover Loaded Nacho Soup, let it cool first. Pour the soup into an airtight container. Make sure to close the lid tightly. This helps keep it fresh. Store the soup in the fridge for up to three days. When you are ready to reheat, pour the soup into a pot. Heat it over medium heat. Stir it often to stop it from burning. If it seems too thick, add a splash of broth or water to loosen it. You can also microwave it in a microwave-safe bowl. Cover it with a paper towel to prevent splatters. Freezing Loaded Nacho Soup is a great way to save some for later. Start by letting the soup cool completely. Then, transfer it into freezer-safe bags or containers. Remove as much air as possible before sealing. This prevents freezer burn. You can freeze the soup for up to three months. To defrost, place the soup in the fridge overnight. If you need it fast, you can use the microwave. Once defrosted, reheat it in a pot over medium heat. Add a little broth or water if needed. Stir until hot. You can enjoy your tasty soup again! Loaded Nacho Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. This soup keeps its flavor and texture well during this time. Always check for any signs of spoilage before eating. Yes, you can make Loaded Nacho Soup in advance. This dish is great for meal prep. Just cook it, let it cool, and store it in the fridge. You can also freeze it for up to 2 months. If you freeze it, thaw it overnight in the fridge before reheating. You can serve Loaded Nacho Soup with several tasty options. Tortilla chips are a must for crunch. You might also enjoy it with fresh guacamole or a simple salad. For drinks, a cold soda or a light beer pairs well too. In this article, we explored how to make delicious Loaded Nacho Soup, from essential ingredients to serving tips. You learned about preparing the base with sautéed onion, garlic, and jalapeño. We also shared techniques for combining flavors and ideas for variations, like vegetarian or spicy options. Remember, you can store leftovers easily and enjoy them later. Enjoy this fun and tasty soup with friends or family. Dive into your next cooking adventure with Loaded Nacho Soup!

Why I Love This Recipe

  1. Comforting and Hearty: This loaded nacho soup is the ultimate comfort food, perfect for cozy nights in or gatherings with friends and family.
  2. Quick and Easy: With a total prep and cook time of just 30 minutes, this recipe is a lifesaver for busy weeknights.
  3. Customizable: Feel free to add your favorite toppings or adjust the spice level to suit your taste, making it a versatile dish.
  4. Flavor Explosion: The combination of black beans, corn, and spices creates a rich and flavorful soup that will leave you wanting more.

Ingredients

List of Essential Ingredients

– Olive oil

– Diced onion

– Minced garlic

– Diced jalapeño

– Black beans

– Corn

– Chicken or vegetable broth

– Diced tomatoes with green chilies

– Taco seasoning

– Shredded cheddar cheese

– Sour cream

– Tortilla chips

– Fresh cilantro

– Salt and pepper

These ingredients create a rich and tasty Loaded Nacho Soup. Each item adds a unique flavor. Olive oil gives a nice base to cook the onion. The onion softens and sweetens, while garlic adds a strong taste. A jalapeño adds heat, but you can remove the seeds to make it milder.

Black beans and corn provide texture and protein. The broth makes the soup warm and comforting. Diced tomatoes with green chilies bring a fresh and tangy taste. Taco seasoning unites the flavors with its bold spices.

As you finish the soup, add shredded cheddar cheese and sour cream. They make the soup creamy and rich. The tortilla chips add crunch on top. Fresh cilantro gives a bright finish.

Adjust salt and pepper to your liking. This mix creates a delicious soup that feels like a warm hug.

Step-by-Step Instructions

Preparing the Base

1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat.

2. Once the oil is hot, add 1 small diced onion. Sauté for about 4-5 minutes until the onion is soft.

3. Next, add 2 cloves of minced garlic and 1 diced jalapeño. Stir them for 1-2 minutes. This will make your kitchen smell amazing!

Combining Ingredients

1. Now, stir in 1 can of drained and rinsed black beans and 1 can of drained corn.

2. Pour in 2 cups of chicken or vegetable broth. This adds depth to your soup.

3. Add 1 can of diced tomatoes with green chilies. Then, sprinkle in 1 tablespoon of taco seasoning. Mix everything well and bring it to a simmer.

Finishing Touches

1. Let the soup cook for 10-12 minutes. This allows the flavors to mix and meld.

2. After simmering, reduce the heat to low. Stir in 1 cup of shredded cheddar cheese and 1 cup of sour cream. Keep stirring until everything is melted and creamy.

3. Taste your soup and add salt and pepper as needed. Serve it hot in bowls, topped with extra cheese, a dollop of sour cream, tortilla chips, and chopped cilantro. Enjoy!

Tips & Tricks

Ingredient Substitutions

For a vegan or vegetarian twist, swap chicken broth with vegetable broth. Use plant-based cheese to keep it dairy-free. You can also add more veggies, like bell peppers or zucchini, for extra texture and flavor.

Cooking Techniques

Perfecting the sauté is key. Cook the onion until it’s soft and golden. This adds a rich flavor. When you add garlic and jalapeño, stir them for a minute or two. This will bring out their aromas.

To achieve the desired soup consistency, simmer the soup long enough. If it’s too thick, add a bit more broth. If it’s too thin, let it cook longer. Stir often to blend all the flavors.

Serving Suggestions

The best toppings for Loaded Nacho Soup include extra cheese, a dollop of sour cream, and crispy tortilla chips. Chopped cilantro adds a fresh kick. You can also try sliced jalapeños for more heat.

Pair this soup with sides like a simple salad or guacamole. A light beer or soda goes well, too. Enjoying your soup with these sides makes for a perfect meal.

Pro Tips

  1. Adjust the Heat: If you prefer a milder soup, remove all seeds and membranes from the jalapeño, or substitute with a milder pepper like a green bell pepper.
  2. Mix Up the Toppings: Enhance the flavor by adding toppings like diced avocado, sliced jalapeños, or pickled red onions for an extra layer of taste.
  3. Make it Vegan: To keep this soup plant-based, use vegetable broth and substitute the sour cream and cheese with dairy-free alternatives.
  4. Batch Cooking: This soup freezes well! Make a double batch and freeze half for a quick and easy meal later on.

Variations

Spicy Loaded Nacho Soup

To make your soup spicy, add more heat. You can use extra jalapeños or add diced serrano peppers. If you want even more flavor, try using a dash of hot sauce. Choose peppers based on your taste. For a fun twist, add chipotle peppers for a smoky kick. Remember, the heat level is up to you!

Cheesy Loaded Nacho Soup

Cheese makes everything better! You can use different kinds of cheese. Try Monterey Jack or pepper jack for a nice twist. Layering flavors works great here. Use cream cheese to make the soup creamy. Mix in some queso for a cheesy explosion. Don’t forget to add more cheese on top for a melty finish.

Vegetarian Loaded Nacho Soup

For a meat-free option, omit the chicken broth. Use vegetable broth instead. This soup still has lots of flavor! Add more vegetables like bell peppers, zucchini, or even spinach. You can also throw in some avocado for creaminess. This way, you keep it hearty and delicious without meat.

Storage Info

Refrigeration

To store leftover Loaded Nacho Soup, let it cool first. Pour the soup into an airtight container. Make sure to close the lid tightly. This helps keep it fresh. Store the soup in the fridge for up to three days.

When you are ready to reheat, pour the soup into a pot. Heat it over medium heat. Stir it often to stop it from burning. If it seems too thick, add a splash of broth or water to loosen it. You can also microwave it in a microwave-safe bowl. Cover it with a paper towel to prevent splatters.

Freezing Soup

Freezing Loaded Nacho Soup is a great way to save some for later. Start by letting the soup cool completely. Then, transfer it into freezer-safe bags or containers. Remove as much air as possible before sealing. This prevents freezer burn. You can freeze the soup for up to three months.

To defrost, place the soup in the fridge overnight. If you need it fast, you can use the microwave. Once defrosted, reheat it in a pot over medium heat. Add a little broth or water if needed. Stir until hot. You can enjoy your tasty soup again!

FAQs

How long does Loaded Nacho Soup last in the fridge?

Loaded Nacho Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. This soup keeps its flavor and texture well during this time. Always check for any signs of spoilage before eating.

Can I make Loaded Nacho Soup in advance?

Yes, you can make Loaded Nacho Soup in advance. This dish is great for meal prep. Just cook it, let it cool, and store it in the fridge. You can also freeze it for up to 2 months. If you freeze it, thaw it overnight in the fridge before reheating.

What can I serve with Loaded Nacho Soup?

You can serve Loaded Nacho Soup with several tasty options. Tortilla chips are a must for crunch. You might also enjoy it with fresh guacamole or a simple salad. For drinks, a cold soda or a light beer pairs well too.

In this article, we explored how to make delicious Loaded Nacho Soup, from essential ingredients to serving tips. You learned about preparing the base with sautéed onion, garlic, and jalapeño. We also shared techniques for combining flavors and ideas for variations, like vegetarian or spicy options. Remember, you can store leftovers easily and enjoy them later. Enjoy this fun and tasty soup with friends or family. Dive into your next cooking adventure with Loaded Nacho Sou

- Olive oil - Diced onion - Minced garlic - Diced jalapeño - Black beans - Corn - Chicken or vegetable broth - Diced tomatoes with green chilies - Taco seasoning - Shredded cheddar cheese - Sour cream - Tortilla chips - Fresh cilantro - Salt and pepper These ingredients create a rich and tasty Loaded Nacho Soup. Each item adds a unique flavor. Olive oil gives a nice base to cook the onion. The onion softens and sweetens, while garlic adds a strong taste. A jalapeño adds heat, but you can remove the seeds to make it milder. Black beans and corn provide texture and protein. The broth makes the soup warm and comforting. Diced tomatoes with green chilies bring a fresh and tangy taste. Taco seasoning unites the flavors with its bold spices. As you finish the soup, add shredded cheddar cheese and sour cream. They make the soup creamy and rich. The tortilla chips add crunch on top. Fresh cilantro gives a bright finish. Adjust salt and pepper to your liking. This mix creates a delicious soup that feels like a warm hug. {{ingredient_image_1}} 1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. 2. Once the oil is hot, add 1 small diced onion. Sauté for about 4-5 minutes until the onion is soft. 3. Next, add 2 cloves of minced garlic and 1 diced jalapeño. Stir them for 1-2 minutes. This will make your kitchen smell amazing! 1. Now, stir in 1 can of drained and rinsed black beans and 1 can of drained corn. 2. Pour in 2 cups of chicken or vegetable broth. This adds depth to your soup. 3. Add 1 can of diced tomatoes with green chilies. Then, sprinkle in 1 tablespoon of taco seasoning. Mix everything well and bring it to a simmer. 1. Let the soup cook for 10-12 minutes. This allows the flavors to mix and meld. 2. After simmering, reduce the heat to low. Stir in 1 cup of shredded cheddar cheese and 1 cup of sour cream. Keep stirring until everything is melted and creamy. 3. Taste your soup and add salt and pepper as needed. Serve it hot in bowls, topped with extra cheese, a dollop of sour cream, tortilla chips, and chopped cilantro. Enjoy! For a vegan or vegetarian twist, swap chicken broth with vegetable broth. Use plant-based cheese to keep it dairy-free. You can also add more veggies, like bell peppers or zucchini, for extra texture and flavor. Perfecting the sauté is key. Cook the onion until it's soft and golden. This adds a rich flavor. When you add garlic and jalapeño, stir them for a minute or two. This will bring out their aromas. To achieve the desired soup consistency, simmer the soup long enough. If it’s too thick, add a bit more broth. If it’s too thin, let it cook longer. Stir often to blend all the flavors. The best toppings for Loaded Nacho Soup include extra cheese, a dollop of sour cream, and crispy tortilla chips. Chopped cilantro adds a fresh kick. You can also try sliced jalapeños for more heat. Pair this soup with sides like a simple salad or guacamole. A light beer or soda goes well, too. Enjoying your soup with these sides makes for a perfect meal. Pro Tips Adjust the Heat: If you prefer a milder soup, remove all seeds and membranes from the jalapeño, or substitute with a milder pepper like a green bell pepper. Mix Up the Toppings: Enhance the flavor by adding toppings like diced avocado, sliced jalapeños, or pickled red onions for an extra layer of taste. Make it Vegan: To keep this soup plant-based, use vegetable broth and substitute the sour cream and cheese with dairy-free alternatives. Batch Cooking: This soup freezes well! Make a double batch and freeze half for a quick and easy meal later on. {{image_2}} To make your soup spicy, add more heat. You can use extra jalapeños or add diced serrano peppers. If you want even more flavor, try using a dash of hot sauce. Choose peppers based on your taste. For a fun twist, add chipotle peppers for a smoky kick. Remember, the heat level is up to you! Cheese makes everything better! You can use different kinds of cheese. Try Monterey Jack or pepper jack for a nice twist. Layering flavors works great here. Use cream cheese to make the soup creamy. Mix in some queso for a cheesy explosion. Don't forget to add more cheese on top for a melty finish. For a meat-free option, omit the chicken broth. Use vegetable broth instead. This soup still has lots of flavor! Add more vegetables like bell peppers, zucchini, or even spinach. You can also throw in some avocado for creaminess. This way, you keep it hearty and delicious without meat. To store leftover Loaded Nacho Soup, let it cool first. Pour the soup into an airtight container. Make sure to close the lid tightly. This helps keep it fresh. Store the soup in the fridge for up to three days. When you are ready to reheat, pour the soup into a pot. Heat it over medium heat. Stir it often to stop it from burning. If it seems too thick, add a splash of broth or water to loosen it. You can also microwave it in a microwave-safe bowl. Cover it with a paper towel to prevent splatters. Freezing Loaded Nacho Soup is a great way to save some for later. Start by letting the soup cool completely. Then, transfer it into freezer-safe bags or containers. Remove as much air as possible before sealing. This prevents freezer burn. You can freeze the soup for up to three months. To defrost, place the soup in the fridge overnight. If you need it fast, you can use the microwave. Once defrosted, reheat it in a pot over medium heat. Add a little broth or water if needed. Stir until hot. You can enjoy your tasty soup again! Loaded Nacho Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. This soup keeps its flavor and texture well during this time. Always check for any signs of spoilage before eating. Yes, you can make Loaded Nacho Soup in advance. This dish is great for meal prep. Just cook it, let it cool, and store it in the fridge. You can also freeze it for up to 2 months. If you freeze it, thaw it overnight in the fridge before reheating. You can serve Loaded Nacho Soup with several tasty options. Tortilla chips are a must for crunch. You might also enjoy it with fresh guacamole or a simple salad. For drinks, a cold soda or a light beer pairs well too. In this article, we explored how to make delicious Loaded Nacho Soup, from essential ingredients to serving tips. You learned about preparing the base with sautéed onion, garlic, and jalapeño. We also shared techniques for combining flavors and ideas for variations, like vegetarian or spicy options. Remember, you can store leftovers easily and enjoy them later. Enjoy this fun and tasty soup with friends or family. Dive into your next cooking adventure with Loaded Nacho Soup!

Loaded Nacho Soup

A hearty and flavorful soup loaded with nacho ingredients, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño diced (remove seeds for less heat)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 2 cups chicken or vegetable broth
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 tablespoon taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream (plus extra for serving)
  • to taste salt and pepper
  • Tortilla chips, for serving
  • Fresh cilantro, chopped (for garnish)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until softened, about 4-5 minutes.
  • Add the minced garlic and diced jalapeño to the pot, stirring for an additional 1-2 minutes until fragrant.
  • Stir in the black beans, corn, chicken or vegetable broth, diced tomatoes with green chilies, and taco seasoning. Bring to a simmer.
  • Cook for 10-12 minutes, allowing the flavors to meld together. Stir occasionally.
  • Reduce the heat to low, and stir in the shredded cheddar cheese and sour cream until melted and well combined. Adjust seasoning with salt and pepper to taste.
  • Serve the soup hot in bowls, topped with additional cheddar cheese, a dollop of sour cream, tortilla chips, and chopped cilantro.

Notes

Adjust the heat by removing the jalapeño seeds.
Keyword cheese, nachos, soup, spicy

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