Nacho Cheese Soup
Creamy nacho cheese soup combines tender potatoes, sweet corn, spicy picante sauce, and melted cheese for a comforting, flavor-packed dish perfect for sharing with chips or toppings.
Ingredients
Instructions
- In a large pot, combine potatoes, corn, picante sauce, and water. Bring to a boil.
- Reduce heat; cover and simmer for 25 minutes, until potatoes are tender.
- Add dry shredded cheese, sliced ripe olives, and taco cheese. Cook until heated through, stirring occasionally.
- Serve with chips.
Tips & Substitutions
For a richer flavor, consider adding cooked chorizo or ground beef to the soup. If you want a vegetarian option, use vegetable broth instead of water. You can substitute the picante sauce with salsa for a different taste. To thicken the soup, add a cornstarch slurry if desired. For added spice, mix in some diced jalapeños.
Serving Suggestions
Serve the nacho cheese soup hot, garnished with extra cheese or fresh cilantro. It pairs beautifully with tortilla chips for dipping and can be complemented by a side of Stuffed Chile Peppers for a festive meal. For a complete dinner, consider adding a fresh salad or some crusty bread.
Storage & Reheating
Store any leftover nacho cheese soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop or in the microwave, adding a splash of milk if the soup has thickened. Stir well to incorporate all ingredients evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Nacho Cheese Soup contains roughly 314 calories, with 6g protein, 54g carbohydrates, and 9g fat. It is an excellent source of iron (22% of the Daily Value) and calcium (21% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 525mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just cook it fully, let it cool, and refrigerate. When ready to serve, reheat on the stove and add a bit more milk if necessary for desired consistency.
What can I use instead of Sargento shredded cheese?
You can substitute with any type of shredded cheese you prefer, such as cheddar, Monterey Jack, or a Mexican blend. Just keep in mind that different cheeses will provide different flavors and melting properties.
Is this soup gluten-free?
Yes, as long as you use gluten-free dry au gratin potatoes and check the labels of other ingredients, this nacho cheese soup can be gluten-free. Always verify that packaged products are certified gluten-free if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).