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Chicken Nacho Soup is light, yet filling and full of tons of Mexican flavor. Thanks to shredded rotisserie chicken, this easy recipe is on the table in less than 30 minutes!

When my parents moved me to Florida from New Jersey when I was a kid, I longed for the cold weather from back home.  Building snowmen, sledding, and snowball fights were all a thing of the past once Florida became my permanent residence.

As I've gotten older, I've learned that snow as an adult is equally as beautiful and magical as it was when I was a child, but heck to the no when it comes to actually adulting in snow!  Shoveling driveways, driving on black ice, and God knows what else snow brings for adults are not very high on my list of things I care to experience anytime soon.

Yep, this girl who once longed for the icy cold winter of the Northern states is just fine sporting her flip flops 99.9% of the year.  When we do get an arctic blast here in the sunshine state, I remember all of my childhood snow day memories with fondness knowing that warmer weather is likely just a few days away.

I savor those cold days we get every winter and I use it as a chance to indulge in comforting soups like this Chicken Nacho Soup!

Nothing will warm you up like some Mexican flavors (at least in my book) and I will take Mexican food in any form I can!  I love the warmth of the earthy spices used in Mexican cuisine and swear I could eat Mexican anything every day of the week.

Soup is naturally a cold weather comfort food and I couldn't resist creating a delish Mexican-inspired soup during our last cold snap.



This soup has a secret unexpected ingredient that gives it a great texture without being heavy...refried beans!  I know it sounds kind of untraditional for a soup, but you've got to try it!  The refried beans along with three kinds of cheese, sweet corn, and shredded chicken give this soup loads of flavor that I personally couldn't resist on a cold winter's day.

Using a rotisserie chicken makes this recipe a super quick meal option any night of the week.  If you try it, I'd love to know what you think in the comments below!

For all of you soup lovers out there, here are a few more of my favorite soups from the archives:

• Roasted Cauliflower & Gouda Soup
• Slow Cooker Vegetable Beef Soup
• Beer Brat Potato Cheese Soup

Yield: 6 servings

Chicken Nacho Soup

Chicken Nacho Soup is full of tons of Mexican flavor and is light, yet filling. Thanks to shredded rotisserie chicken, this easy recipe is on the table in less than 30 minutes!

prep time: 5 MINcook time: 20 MINtotal time: 25 MIN

INGREDIENTS

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon cumin
1 tablespoon chili powder
1 can Ro*tel tomatoes, undrained
1 can Mexican corn, drained
1 can refried beans
2 cups shredded rotisserie chicken
4 cups chicken stock
1/2 cup milk
4 ounces cream cheese, softened
1 cup pepper jack cheese, shredded
1 cup cheddar cheese, shredded
sour cream, for garnish
Crushed tortilla chips, for garnish

INSTRUCTIONS

1. In a large pot, heat olive oil over medium-high heat. Add onion and cook for 5 minutes, then add the garlic, cumin, and chili powder and cook for 1 minute, stirring frequently.

2. Add the Ro*tel tomatoes, corn, chicken broth, and refried beans to the pot and stir until combined.

3. Bring to a simmer and let cook for 15 minutes. Stir in the milk and pepper jack cheese, cheddar cheese, and cream cheese until all of the cheese is completely melted. It will take several minutes and stirring for the cream cheese to fully incorporate. Add the chicken and cook until heated through. Garnish with sour cream and crushed tortilla chips.

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