NACHO CHEESE SOUP
Warm up this winter with a fiesta-inspired soup. This is sure to satisfy on a chilly day. Top or stir in sliced green onions, shredded cheese, zesty salsa or tortilla chips for a flavorful twist.
Provided by kmergirl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix evaporated milk, broth and flour in medium saucepan over medium- high heat. Bring to a boil, stirring constantly. Reduce heat to medium-low; cook, stirring constantly, for 5 minutes. Stir in cayenne pepper and cheese, 1/2 cup at a time, allowing each addition to be melted before adding more cheese. Remove from heat. Serve with desired toppings.
- Toppings: sliced green onions, additional shredded cheddar cheese, salsa and/or tortilla chips (optional).
NACHO CHEESE POTATO SOUP
Make and share this Nacho Cheese Potato Soup recipe from Food.com.
Provided by seesko
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, combine contents of potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.
SLOW COOKER NACHO SOUP RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, large onion, garlic, chili powder, cumin, paprika, salt, black pepper, chicken broth, diced tomato, black beans, heavy cream, cheddar cheese, monterey jack cheese, sour cream, cheese, tortilla chip, fresh cilantro, tomato
Provided by Jordan Kenna
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Place chicken, onion, garlic and spices into a 6-quart slow cooker.
- Using a set of tongs or a large spoon, mix the ingredients together. Once mixed, pour in chicken broth.
- Set slow cooker to HIGH, cover and cook for 3 hours.
- After 3 hours remove and shred the chicken into bite-sized pieces.
- Return shredded chicken to the slow cooker and add tomatoes, beans, heavy cream and cheese.
- Cover and set slow cooker to the LOW setting. Let soup cook for an additional 45 minutes.
- Ladle soup into bowl and top with favorite nacho toppings. Serve with tortilla chips.
- Enjoy!
Nutrition Facts : Calories 1470 calories, Carbohydrate 81 grams, Fat 97 grams, Fiber 6 grams, Protein 68 grams, Sugar 16 grams
NO FUSS NACHO POTATO SOUP
Make and share this No Fuss Nacho Potato Soup recipe from Food.com.
Provided by TheDancingCook
Categories Tex Mex
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, combine Au Grating Potatoes, corn, tomatoes and water.
- Mix well and bring to a boil.
- Reduce heat, cover and simmer for 15 minutes or until potatoes are tender.
- Add milk and cheese.
- Cook and stir until cheese is melted.
- Serve with crushed tortilla chips for topping.
Nutrition Facts : Calories 439.1, Fat 23.4, SaturatedFat 14.3, Cholesterol 59.9, Sodium 1985.6, Carbohydrate 41.2, Fiber 2.3, Sugar 8, Protein 21.9
NACHO POTATO SOUP
I don't know where I got this recipe, but have had it for several years. It is my husband's favorite soup and also very easy to make!
Provided by Juenessa
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Empty potatoes only into a microwave safe bowl along with 3 cups of water.
- On high, cook potatoes approximately 8 minutes.
- Drain potatoes of most of the water.
- Combine the potatoes, potato sauce mix (from the box), corn, diced tomatoes and green chilies, and 2 cups of water in a stove-top pan.
- Mix well.
- Bring to a boil.
- Reduce heat; cover and simmer for about 15 minutes or until the potatoes are tender to your liking.
- Add milk and cubed Velveeta.
- Cook and stir until the Velveeta is melted into the soup.
- Ladle into soup bowls.
- Garnish with shredded cheese or sour cream, if you wish.
- Serve.
CROCK POT NACHO CHEESE POTATO CASSEROLE
My family just loves these potatoes. They are quick to prepare since you buy prepared sliced potatoes.
Provided by Audrey M
Categories Potato
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook ground beef on top of stove or microwave; drain off fat.
- In a medium mixing bowl, combine soup, undrained chile peppers and milk; blend well.
- Lightly spray slow cooker with nonstick cooking spray.
- Layer half of potatoes, cooked ground beef and soup mixture.
- Repeat process.
- Cook on low for 4 hours or on High for 2 1/2 hours or until potatoes are done.
- Gently stir before serving.
- Top with sour cream, salsa and/or sliced green onions.
- If you are unable to find Nacho cheese soup, you can add melted Mexican cheese to regular cheese soup, use a Nacho cheese sauce or just use melted Mexican Velveeta cheese.
GREEN BEANS WITH POTATOES AND NACHO CHEESE SOUP
a decorative casserole dish, featuring ,green beans, cheese soup, and potatoes. It makes a great meal.
Provided by weekend cooker
Categories Potato
Time 47m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place 6 or 7 green beans together in a bundle, and wrap with 1/2 strip of uncooked bacon, and secure it with a toothpick.
- Continue this until all green beans are used up.
- Place green bundles in large baking dish, make sure bundles do not touch each other.
- Place under broiler in oven until bacon is cooked on both sides. Turn bacon once while cooking.
- Spoon off bacon drippings, and place potatoes around bundles.
- Ina large saucepan, combine nacho cheese soup, and milk and heat just enough to mix well. Heat on low. Do not overcook. This usually takes about 1-2 minutes. Do not make it bubble.
- Pour over green beans, and potatoes.
- Cover and bake at 350 degrees for 15-20 minutes, or just until sauce starts to bubble.
Nutrition Facts : Calories 837.3, Fat 54.7, SaturatedFat 18.9, Cholesterol 86.3, Sodium 1014, Carbohydrate 64.8, Fiber 15.5, Sugar 10.9, Protein 26.2
NACHO POTATO SOUP
"This soup is super easy to make! Since it starts with a box of au gratin potatoes, you don't have to peel or slice them," shares Sherry Dickerson of Sebastopol, Mississippi. "A co-worker recommended the recipe to me. Now my husband requests it often."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add the milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.
Nutrition Facts : Calories 234 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 980mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
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