Chicken Nacho Soup

CREATOR

Butter Be Tasty

CUISINE

American

SERVINGS

8 Servings

CHICKEN NACHO SOUP

INGREDIENTS
  • 2 lbs chicken breast, cooked & shredded
  • 2 small onions chopped
  • 10 cloves of garlic minced
  • 3 tbsp olive oil
  • 8 oz cream cheese
  • 2 cups salsa
  • 1 jalapeno chopped
  • 1 can black beans
  • 8 cups chicken broth
  • 6 tbsp tomato paste
  • 2 cups tortilla chips crumbled
  • salt and pepper to taste
  • 2 tbsp hot sauce
  • shredded cheese for topping
  • cilantro or parsley optional
INSTRUCTIONS
  1. Heat olive oil over medium heat in a soup pot or dutch oven. Add onion and sauté until onion is translucent. Add garlic and jalapeño and sauté for another minute.
  2. Add 1 cup of water and cream cheese. Cook until cream cheese melts then add the crumbled nachos, this will help thicken the soup. Add shredded chicken, corn and salsa and stir. Add chicken broth, hot sauce, tomato paste, and salt and pepper. Simmer for about 20 minutes. If soup is too thick add additional chicken broth or water until desired consistency.
  3. To serve, top with shredded cheese and cilantro.

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