Loaded Nacho Soup

Loaded Nacho Soup

This hearty dish has all the flavors of loaded nachos in a creamy delicious soup. You can vary the ingredients to make it your own and add whatever you normally enjoy with regular nachos down to adding salsa or even sour cream on top. To make this soup vegetarian, simply substitute canned pinto beans for the ground beef.

  • Ingredients 
  • 1 pound lean ground beef
  • 2 cans cheddar cheese soup
  • 2 cups milk
  • 1 127 ml can diced green chilies
  • 2 cups canned diced tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon seasoning salt
  • Fresh pepper to taste
  • 1 medium sized tortilla
  • 1 teaspoon olive oil
  • 1/2 cup shredded cheese
  • 1 teaspoon chopped green onion


Place a large pot over medium heat and cook the ground beef for 8-10 minutes. Drain any excess oil and return to the pot. Add the soup, milk, chilies, tomatoes and spices. Bring to a boil, cover and simmer on low for 5 minutes. Meanwhile, set the oven to 400 degrees. Place the tortilla on a cutting board, brush with olive oil and sprinkle with salt if desired. Using a pizza cutter, slice into small strips and place onto a cookie sheet. bake the tortilla for a few minutes in the oven until the slices are crisp. Remove and set aside. To serve the soup, ladle into bowls and sprinkle with cheese, tortilla strips and green onion.