Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 can (10 oz) diced tomatoes and green chilies, undrained
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1/4 cup sour cream
- Salt and pepper to taste
- Tortilla chips, crushed, for garnish
- Chopped fresh cilantro, for garnish
Special equipment needed:
- Large pot
- Whisk
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
2. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
3. Slowly whisk in the chicken broth, milk, and heavy cream. Add the diced tomatoes and green chilies and bring the mixture to a simmer.
4. Using an immersion blender or regular blender, blend the soup until smooth.
5. Add the shredded cheddar and pepper jack cheese to the soup and stir until melted and combined.
6. Stir in the sour cream and season with salt and pepper to taste.
7. Serve the soup hot, topped with the reserved bacon, crushed tortilla chips, and chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 554
- Fat: 47g
- Carbohydrates: 13g
- Protein: 20g
- Sodium: 1219mg
- Sugar: 6g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- You can use any type of shredded cheese you prefer.
Variations:
- Add cooked ground beef or chicken for a heartier soup.
- Add diced jalapenos for extra spice.
- Use different types of canned tomatoes, such as fire-roasted or diced with garlic and onion.
Tips and tricks:
- Be sure to whisk the flour and butter mixture constantly to prevent lumps.
- Use an immersion blender for easier blending and less mess.
- Top the soup with additional shredded cheese, if desired.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
- Crushed tortilla chips and chopped fresh cilantro
Pairings:
- Serve with a side of guacamole and salsa for dipping the tortilla chips.
Suggested side dishes:
- Cornbread
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the bacon until crispy to ensure it is fully cooked.
Food history:
- Nacho cheese soup is a popular dish in Tex-Mex cuisine, which combines elements of Mexican and American cuisine.
Flavor profiles:
- Creamy, cheesy, savory, with a hint of spice from the diced tomatoes and green chilies.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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