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Rach shares a game day-worthy recipe of nacho soup made with rotisserie chicken and topped with crispy, crunchy broken taco shells.
Go big or go home—pair this slurp-worthy recipe with John's spicy Red Zone Margarita, and for more football food ideas from this episode check out CBS sports analyst Trent Green's Slow-Cooker Buffalo Chicken Dip and Former NY Giants running back Rashad Jennings' Korean Chicken Wings.
Click here for a free live stream to watch the Super Bowl on CBS.
Ingredients
- 2 tablespoons olive or canola oil
- 2 tablespoons butter
- 1 large white onion, finely chopped
- 1 large jalapeño pepper, seeded and finely chopped
- 4 cloves garlic, sliced
- Salt and pepper
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper, or 1 teaspoon cayenne pepper hot sauce
- 2 tablespoons flour
- 3 cups chicken bone broth or 1 quart chicken stock
- One 15-ounce can fire-roasted diced tomatoes, drained
- One 15-ounce can black beans, drained
- One 16-ounce bag defrosted and drained fire-roasted corn kernels
- 1 cup heavy cream
- 1 cup shredded Pepper Jack cheese (8 ounce brick)
- 1 cup shredded yellow cheddar cheese (8 ounce brick)
- 1 rotisserie chicken, skin removed, meat pulled or chopped
- 8 broken hard-shell tacos or 4 cups large corn tortilla chips, toasted in 325˚F oven 5 to 10 minutes, until fragrant
- Sliced pickled jalapeño peppers, to serve
- Sour cream, to serve
- Fresh cilantro, to serve
Yield
Serves: 4 to 6
Preparation
Heat a large Dutch oven or soup pot over medium-high heat with oil, 2 turns of the pan, and melt in butter. Add onions, jalapeño, garlic, salt, pepper, chili powder, oregano, cumin, coriander and cayenne (or cayenne sauce), cover and soften 5 minutes. Remove lid and sprinkle flour over the vegetables and stir a minute. Add broth or stock and let simmer to thicken a little, about 3 minutes. Stir in tomatoes, beans, and corn and let thicken for a few more minutes. Reduce heat to medium-low and add cream. Stir and let heat another minute and then melt in the cheeses and stir to combine. Add chicken and reduce heat again to low.
Serve the soup in shallow bowls with toasted taco pieces or chips and toppings of choice.