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Mexican Nacho Soup Recipe

Updated on July 6, 2017
ShailaSheshadri profile image

I worked as a banker for 17 years. I work now as a freelancer for indexing. I love cooking tasty, healthy meals and staying fit.

Mexican nacho soup
Mexican nacho soup

An Overview of Making Mexican Nacho Soup

Mexican nacho soup is an awesome dish made using sweet corn, tomato, onion, garlic, red chili powder, sugar, butter, and salt. The best part is that it is garnished with nacho chips and grated cheese!

Let's see how to make this yummy soup. To start with, boil sweet corn kernels and keep aside. Boil chopped tomatoes and make a puree. Mix some cornflour with half cup water. Heat butter in a deep bottomed pan. Add chopped onion and garlic to it. Saute them till golden. Pour tomato puree and corn flour mix on them. Mix well and stir-cook for 2-3 minutes. Add cooked corn, sugar, red chili powder, and salt. Boil for 2-3 minutes. Adjust the consistency by adding water. Turn off the fire. Soup is ready!

Pour the soup equally into four bowls. Top with broken nacho chips and grated cheese. Mexican nacho soup is inviting. Drink hot soup and relish the tempting taste!

5 stars for Mexican Nacho Soup

Mexican Nacho Soup

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves four people

Ingredients for Making Mexican Nacho Soup

  • 1 cup boiled sweet corn kernels
  • 4 small cups chopped tomato, for making the puree
  • 1 tsp corn flour
  • 1 tbsp butter
  • 1/2 cup finely chopped onion
  • 5 cloves garlic, finely chopped
  • 1/2 tsp red chili powder
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup nacho chips, broken for the entire soup
  • 1/2 tsp cheese, for each bowl. I used Mozzarella cheese

Step-By-Step Instructions and Images for Making Mexican Nacho Soup

  1. Boil sweet corn kernels. Keep aside.
  2. Boil chopped tomatoes. Once cool, make a puree of them. Keep aside.
  3. Mix corn flour in 1/2 cup water. Keep aside.
  4. Heat butter in a deep-bottomed pan. Add chopped onion and garlic. Saute them till golden.
  5. Pour tomato puree and corn flour mix into the pan. Cook on a medium high fire, stirring continuously for 2-3 minutes.
  6. Add boiled corn, red chili powder, sugar, and salt. Add a cup of water if the mix is too thick. Boil it for 2 more minutes. Turn off the heat.
  7. Pour the soup equally into 4 bowls. Garnish them with some nacho chips and grated cheese. Enjoy drinking hot Mexican nacho soup!

Click thumbnail to view full-size
Step one: Keep the ingredients readyStep two: Saute chopped garlic and onion in butter.Step three: Make a puree of cooked tomatoes. Pour it into the pan. Add corn flour mix. Boil the mix.Step four: Add boiled corn kernels, red chili powder, sugar, and salt. Mix and boil.Step five: Add some water to adjust the consistency. The soup is ready. Pour them into bowls.Step six: Garnish with broken nacho chips and grated cheese. Enjoy sipping this delightful Mexican nacho soup!
Step one: Keep the ingredients ready
Step one: Keep the ingredients ready
Step two: Saute chopped garlic and onion in butter.
Step two: Saute chopped garlic and onion in butter.
Step three: Make a puree of cooked tomatoes. Pour it into the pan. Add corn flour mix. Boil the mix.
Step three: Make a puree of cooked tomatoes. Pour it into the pan. Add corn flour mix. Boil the mix.
Step four: Add boiled corn kernels, red chili powder, sugar, and salt. Mix and boil.
Step four: Add boiled corn kernels, red chili powder, sugar, and salt. Mix and boil.
Step five: Add some water to adjust the consistency. The soup is ready. Pour them into bowls.
Step five: Add some water to adjust the consistency. The soup is ready. Pour them into bowls.
Step six: Garnish with broken nacho chips and grated cheese. Enjoy sipping this delightful Mexican nacho soup!
Step six: Garnish with broken nacho chips and grated cheese. Enjoy sipping this delightful Mexican nacho soup!

Nutritional Information of Mexican Nacho Soup

Nutrition Facts
Serving size: 1
Calories 289
Calories from Fat162
% Daily Value *
Fat 18 g28%
Carbohydrates 33 g11%
Fiber 5 g20%
Protein 5 g10%
Cholesterol 0 mg
Sodium 63 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

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  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 4 weeks ago from Bengaluru

    Thanks Sally. Yeah. It is an awesome soup. You can substitute canned corn for fresh ones. Try.. all the best!

  • sallybea profile image

    Sally Gulbrandsen 4 weeks ago from Norfolk

    This soup looks delicious. I would love to try this recipe sometime. Perhaps I can substitute canned sweetcorn if fresh is not available in our local shops!

  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 6 weeks ago from Bengaluru

    Thanks. Yeah... it is a delicious soup. Please try it!

  • Fullerman5000 profile image

    Ryan Fuller 6 weeks ago from Louisiana, USA

    This looks delicious. I will have to try this recipe. I am a huge fan of taco soup, so this seems like it would be right my alley. Thank you for sharing this recipe.