Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 1 can (15 ounces) diced tomatoes, drained
- 1 can (4 ounces) diced green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup roasted corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- Tortilla chips, for serving
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and minced garlic and sauté until softened, about 5 minutes.
3. Sprinkle the flour over the onion and garlic and stir to combine.
4. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming.
5. Add the milk, heavy cream, diced tomatoes, diced green chilies, black beans, roasted corn, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
6. Bring the soup to a simmer and let it cook for 10-15 minutes, stirring occasionally.
7. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
8. Return the soup to the pot and stir in the shredded cheddar cheese until melted and fully incorporated.
9. Serve hot with tortilla chips on top.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 464
Fat: 32g
Carbohydrates: 25g
Protein: 20g
Sodium: 1136mg
Sugar: 7g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cheddar.
- If you don't have roasted corn, you can use canned corn or frozen corn instead.
- You can use vegetable broth instead of chicken broth to make the soup vegetarian.
Variations:
- Add cooked and shredded chicken to the soup for extra protein.
- Top the soup with diced avocado, sour cream, or chopped cilantro for extra flavor.
- Use different types of beans, such as pinto or kidney beans, instead of black beans.
Tips and tricks:
- To make the soup spicier, add more chili powder or diced jalapeños.
- If the soup is too thick, add more broth or milk to thin it out.
- To make the soup ahead of time, prepare it up until the point of adding the cheese, then refrigerate it. When ready to serve, reheat the soup and add the cheese.
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 tortilla chips on top and a dollop of sour cream or diced avocado.
Garnishes:
Tortilla chips, sour cream, diced avocado, chopped cilantro
Pairings:
This soup pairs well with a crisp green salad or a side of Mexican rice.
Suggested side dishes:
Green salad, Mexican rice
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken up.
- If the soup is too thick, add more broth or milk to thin it out.
Food safety advice:
Make sure to refrigerate leftover soup promptly and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Nacho cheese soup is a popular dish in Tex-Mex cuisine, which combines elements of Mexican and American cuisine.
Flavor profiles:
This soup is creamy, cheesy, and slightly spicy, with a hint of sweetness from the roasted corn.
Serving suggestions:
Serve this soup as a main course for lunch or dinner, or as an appetizer for a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A