Nacho Soup
A hearty soup with ground beef, beans, and cheese, simmered with spices and topped with tortilla chips.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ground Beef | 500 | Grams |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Red Bell Pepper | 1 | Count |
| Canned Diced Tomatoes | 400 | Grams |
| Canned Kidney Beans | 400 | Grams |
| Canned Corn | 300 | Grams |
| Chicken Broth | 1 | Liter |
| Whole Milk | 250 | Milliliters |
| Cheddar Cheese | 200 | Grams |
| Taco Seasoning | 2 | Tbsp |
| Tortilla Chips | 100 | Grams |
| Olive Oil | 2 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent.
- Add ground beef to the pot and cook until browned, breaking it apart with a spoon.
- Stir in chopped red bell pepper and cook for another 3 minutes.
- Add taco seasoning, canned diced tomatoes, kidney beans, corn, and chicken broth. Stir well to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Stir in whole milk and grated cheddar cheese, cook until cheese is melted and soup is creamy.
- Season with salt and black pepper to taste.
- Serve hot, topped with crushed tortilla chips.
Kitchen equipment
Cheese Grater