Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 cups low-sodium chicken broth
- 1 can (15 ounces) diced tomatoes, drained
- 1 can (4 ounces) diced green chilies
- 1 can (10 ounces) nacho cheese soup
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Tortilla chips, for serving
- Chopped fresh cilantro, for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the onion to the pot and cook until softened, about 3 minutes.
5. Add the garlic, cumin, chili powder, and cayenne pepper and cook for 1 minute.
6. Add the chicken broth, diced tomatoes, and green chilies and bring to a simmer.
7. Add the nacho cheese soup and stir until melted and combined.
8. Add the cooked chicken back to the pot and simmer for 10 minutes.
9. Stir in the shredded cheddar cheese and heavy cream until melted and combined.
10. Season with salt and pepper to taste.
11. Serve hot with tortilla chips and chopped cilantro for garnish.
Prep time: 15 minutes, Cooking time: 25 minutes
5. Temperature: Medium-high heat for cooking chicken, simmer for soup
Serving size: 6 servings
Nutritional information:
- Calories: 425
- Fat: 26g
- Saturated Fat: 13g
- Cholesterol: 121mg
- Sodium: 1119mg
- Carbohydrates: 14g
- Fiber: 2g
- Sugar: 5g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with ground beef or turkey
- Nacho cheese soup can be substituted with cheddar cheese soup or queso dip
- Heavy cream can be substituted with half-and-half or milk
Variations:
- Add diced bell peppers or jalapenos for extra heat and flavor
- Top with sour cream, avocado, or salsa for added texture and flavor
- Use different types of cheese, such as pepper jack or Monterey jack, for a different flavor profile
Tips and tricks:
- Make sure to brown the chicken well for added flavor and texture
- Use low-sodium chicken broth to control the saltiness of the soup
- Stir the soup frequently to prevent the cheese from burning on the bottom of the pot
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
- Reheat on the stovetop over low heat, stirring frequently, until heated through
Reheating instructions:
- Reheat on the stovetop over low heat, stirring frequently, until heated through
Presentation ideas:
- Serve in individual bowls with tortilla chips on the side
- Garnish with chopped cilantro, sour cream, or avocado
Garnishes:
- Chopped fresh cilantro
- Sour cream
- Avocado
- Salsa
- Crushed tortilla chips
Pairings:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Suggested side dishes:
- Green salad with a lime vinaigrette
- Roasted vegetables
- Garlic bread
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 for a few more minutes to reduce the liquid
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat
- Store leftover soup in the refrigerator within 2 hours of cooking
Food history:
- Nacho cheese soup is a popular dish in Tex-Mex cuisine, which combines elements of Mexican and American cuisine
Flavor profiles:
- Spicy, cheesy, savory
Serving suggestions:
- Serve hot with tortilla chips and garnishes on the side
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