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30-Minute Nacho Chicken Soup

This 30-Minute Nacho Chicken Soup is overflowing with bold flavors. It’s a crowd pleasing hit and a fabulous weeknight meal.

30 min nacho chicken soup 2

A friend and I decided today was going to be our Back to BodyPump Day. We did fine considering our lengthy hiatus; except somewhere between the overhead presses and lunges, I pulled my side neck. I’m pretty sure I won’t be able to turn my head to the right tomorrow morning.

After that, I made the mistake of thinking the roads were clear enough to run on; I slipped and slid about 57 times before finally scrambling back to my car. I would have fared better if I’d been in ice skates.

This afternoon, I sat for two hours barely breathing while my son’s middle school basketball team got painfully and steadily creamed at their first game of the season.

Then Bulldog, currently at the peak of adolescent rascal-ness, suddenly decided to body-slam me while madly barking during my phone call with the doctor’s office (really?!) He’s never done anything like that; sooo uncalled for. I have no idea what got into his water today, but his ridiculous episode reminded me of a toddler tantrum.

Really, though, I’m not complaining. Because if the night ends with a heaping hot bowl of zesty nacho chicken soup that took me only 30 minutes…. all’s good after all 😉

30 min nacho chicken soup 3

This 30-Minute Nacho Chicken Soup has everything going for it:

  1. Good, wholesome, hearty ingredients
  2. Bold, irresistible flavors (and gets better as leftovers)
  3. All the food groups in one big pot
  4. Only takes 30 minutes

We’re pretty confident that if you try it, you’ll like it. And everyone else will like you for making it.

nacho chicken soup

Here’s to all the crazydays that end with piping hot bowls of comforting soup. If you love this one try this easy chicken tortellini soup next!


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Nacho Chicken Soup with Shredded Cheese

30-Minute Nacho Chicken Soup

5 from 3 ratings
This 30-Minute Nacho Chicken Soup is overflowing with bold flavors. It’s a crowd pleasing hit and a fabulous weeknight meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Author: Amy Dong


  • 1 rotisserie chicken, shredded with its juices (about 2-3 cups shredded chicken)
  • 2 TB olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • 2 TB ground cumin
  • 1 TB dried oregano
  • 1 TB chili powder
  • 2 15 oz each cans fire-roasted tomatoes, with all its juices
  • 12 oz frozen sweet corn kernels
  • 15 oz can black beans, rinsed well and drained
  • 4 cups regular chicken broth
  • 1 cup cheddar or pepper jack cheese, shredded
  • Kosher salt and freshly ground black pepper to taste
  • Garnishes: avocado, cilantro, and nacho chips


  • In a Dutch oven or large heavy stockpot, heat olive oil over medium high heat until shimmering. Add onion, cooking 2 minutes or until translucent. Add garlic and stir 1 minute more. Add cumin, oregano, and chili powder, stirring 1 minute until mixture is well combined and fragrant.
  • Add cans of fire-roasted tomatoes with all its juices, frozen corn, black beans, and the shredded chicken with all its juices. Stir to combine well. Add chicken broth and bring to a simmer. Simmer 10-15 minutes or until warmed through. Add kosher salt and freshly ground black pepper to taste, if needed.
  • Divide soup into individual serving bowls. Sprinkle shredded cheese on top and garnish as desired (nacho chips are a favorite.)


Leftovers keep really well in fridge; don’t add garnishes until ready to serve.

Nutrition (per serving)

Calories: 485kcal | Carbohydrates: 36g | Protein: 42g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 118mg | Sodium: 1654mg | Potassium: 862mg | Fiber: 10g | Sugar: 10g | Vitamin A: 960IU | Vitamin C: 18mg | Calcium: 260mg | Iron: 5mg
Course: Soup
Cuisine: Mexican American, Tex-Mex
Method: Stovetop

Source: Chew Out Loud

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Recipe Rating


    • Kelly Kardos
    • 5 stars

    Soups on!! It’s delicious on this cold and rainy April day!! Thanks for this!!

      • Amy Dong

      That makes me so happy, Kelly! 🙂

    • Brenda Austin

    I would love to make this, but can you give me a measurement of how much chicken to use for this recipe? I already have chicken breasts and thighs in the freezer that I would like to use, so an amount of cooked shredded chicken to use in this recipe would be very helpful. Thanks in advance!

      • chewoutloud

      Hi, Brenda! This recipe is super flexible to what you have on hand…I’d say 2 large skinless/boneless chicken breasts or 3 large thighs would be a good place to start 🙂 Enjoy!

    • Lamar Spearman
    • 5 stars

    I love the nacho chicken soup. Thanks amazing dish

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