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Beef Nacho Soup in a bowl topped with cilantro

Beef Nacho Soup

Jennie Duncan
The perfect soup recipe. This Beef Nacho Soup is full of flavor and so simple to make. Plus you don't have to serve it as a soup, skip the broth and try as nachos instead.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 512 kcal


  • 1 pound Ground beef
  • 14.5 oz Petite diced tomatoes
  • 7 oz Green chilis
  • 30 oz Corn (I used 2 cans 15 oz each)
  • 1 oz Taco seasoning
  • 16 oz Cheese dip
  • 3 cups Beef broth
  • Optional: Tortilla chips and fresh cilantro for topping


  • In a large soup pot cook and crumble ground beef over medium heat. Drain fat and return to burner.
  • Add petite diced tomatoes, green chilis, and corn then season with taco seasoning.
  • Add cheese dip and mix until melted. Add broth then bring to a boil. Reduce heat and allow to simmer for 20-30 minutes.


Serving Beef Nacho Soup:

I serve my soup with crushed tortilla chips and freshly diced cilantro. You can also skip the broth pour it over chips for an awesome nacho recipe. 


Calories: 512kcalCarbohydrates: 43gProtein: 31gFat: 26gSaturated Fat: 14gCholesterol: 106mgSodium: 2338mgPotassium: 1072mgFiber: 6gSugar: 19gVitamin A: 1346IUVitamin C: 22mgCalcium: 314mgIron: 4mg
Keyword Beef Nacho Soup
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