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What to do with leftover nachos?! Make this intensely flavorful, quick and easy Gluten Free Leftover Nacho Soup. Top with some fresh pico and guacamole!
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Gluten Free Leftover Nacho Soup

What to do with leftover nachos?! Make this intensely flavorful, quick and easy Gluten Free Leftover Nacho Soup.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: Mexican
Keyword: leftovers, nachos, soup, tortilla soup
Servings: 6 servings

Ingredients

For the soup:

  • 2 tablespoons avocado oil or other cooking oil
  • 1 small onion diced
  • 1 small green bell pepper seeded and chopped
  • 1 small red bell pepper seeded and chopped
  • 1/2 teaspoon salt plus more for seasoning
  • 1/4 teaspoon pepper plus more for seasoning
  • 1 jalapeno seeded and diced
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 teaspoons cocoa powder
  • 1 teaspoon ground cumin
  • 1 can petite diced tomatoes 15 oz.
  • 6 cups chicken broth
  • 1/4 cup fresh cilantro leaves chopped
  • 2 cups leftover nachos roughly chopped

Toppings:

  • cheddar cheese shredded
  • pico de gallo
  • olives sliced
  • sour cream
  • guacamole
  • lime wedges
  • tortilla chips

Instructions

  • Prepare all veggies by chopping onion and bell peppers and dicing jalapeno. Mince garlic. Set aside.
  • In a large pot or dutch oven, heat avocado oil over medium high heat. Once oil is hot enough that a drop of water sizzles, add diced onions and bell peppers. Stir and reduce heat to medium. Season with salt and pepper and cook for 5-6 minutes, stirring occasionally to avoid burning. Add jalapeno and cook 1 minute more. Add garlic and cook 30 seconds more.
  • Add tomato paste, chili powder, cinnamon, cocoa powder, and cumin. Stir and cook for 2-3 minutes, stirring frequently, until a dark paste forms.
  • Add diced tomatoes and chicken broth. Bring to a simmer. Cover and reduce heat to low. Let simmer for 15 minutes.
  • While soup is simmering, roughly chop leftover nachos. Once soup is done, remove lid and add in nachos and cilantro. Stir on low heat until just heated through. Do not boil or simmer or cheese will curdle.
  • Season soup to taste with additional salt and pepper. Serve with desired toppings such as extra shredded cheese, fresh pico de gallo, sliced olives, sour cream, guacamole, lime wedges, and tortilla chips.
  • Store leftover soup in an airtight container in fridge for up to 5 days. Reheat slowly on stove top to avoid curdling cheese.