How To Make Nacho Soup with Chicken and Broken Tacos | Rachael Ray

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with lower fat.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is a lighter option.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: homemade tortilla chips

Baked chips reduce calories without sacrificing crunch.

Heat oil in a soup pot and add jalapeño, garlic, and onion with salt to sweat the vegetables.

Add 1 rotisserie chicken, pulled apart into bite-size pieces.

Sprinkle in cumin, coriander, Mexican oregano, cayenne pepper, and chili powder, then sweat the mixture with a lid on.

Sprinkle 2 tablespoons of flour over the mixture to create a roux without cooking it out.

Pour in about 3 cups of bone broth, stirring to combine and thicken.

Add 1 can of drained fire-roasted diced tomatoes, drained black beans, and fire-roasted corn.

Let the mixture bubble and thicken before adding the cheeses.

Stir in 8 ounces each of cheddar and Pepper Jack cheese until melted and smooth.

Serve hot with broken taco shells and a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens