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I think for 35 years of my life so far, I’ve only eaten nacho like maybe….once ? ha.ha..! I’m not a big fan of nacho itself, which is pretty much tortilla chips topped with melted cheese and jalapeno peppers. Some goes to the extend of adding some sort of meat too. I mean… I don’t hate it. It’s just not something that will pop up on my head “hey…I want to eat nacho” 😉
However, if you make it into a meal (yes, we’re talking now) then you’ll hear me talking. This chicken nacho soup is inspired by the nacho itself of course, with the addition of the chicken. It is super easy to make and you can see lots of varieties out there. I think mine is a little bit at a “healthier” side 😉 though still tasted really good.
CHICKEN NACHO SOUP
Ingredients
- 1 ½ lbs of boneless skinless chicken thighs cut into bite-size pieces
- 1 clove garlic peeled and finely minced
- 1 small onion peeled and diced
- 1 of 15-oz can hominy drained and rinse with water
- 4 cups chicken broth
- 2 large potatoes peeled and diced
- 1 of 15 oz can of diced tomatoes
- ½ tsp of cumin powder
- 2 Tbsp of cooking oil
- Salt to taste
Toppings:
- Tortilla chips
- 1 cup of shredded cheese
- 1 jalapeno peppers thinly sliced
Instructions
- Preheat a large pot with cooking oil. Add in onion and saute until soft and fragrant about 2 minutes. Add in the garlic and saute for another 30 seconds. Add in the chicken pieces and stir-fry until they turn opaque. Add in the cumin and stir to mix everything. Add in the potatoes, hominy, and chicken broth. Bring to a boil and then let it simmer until the chicken is cooked and the potatoes are soft. Have a taste and season with some salt as needed
- When ready to serve, ladle the soup into a bowl and garnish with some tortilla chips, jalapeno peppers and cheese
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
