Warm up with a bowl of our Nacho Cheese Chicken Chowder! This hearty and cheesy soup combines tender chicken, vibrant vegetables, and a rich, creamy nacho cheese broth for a comforting meal that’s perfect for chilly days. With bold flavors and a velvety texture, this chowder is sure to become a new favorite for family dinners or cozy nights in.

The inspiration for Nacho Cheese Chicken Chowder came on a cold winter evening when we were craving something warm and comforting. With a love for both nachos and hearty soups, the idea to combine these two favorites was born. We experimented with different ingredients and flavors until we perfected this rich and satisfying chowder.

Since then, this chowder has become a staple in our household. It’s the perfect dish to make when we want something indulgent yet comforting. The kids love the cheesy goodness, and the adults appreciate the depth of flavor and creamy texture. Each spoonful of this chowder brings warmth and happiness, making it a beloved recipe that we turn to time and time again.

Why You’ll Love Nacho Cheese Chicken Chowder

Rich and Creamy: A velvety cheese broth that’s both indulgent and comforting.
Hearty Ingredients: Packed with tender chicken and a variety of vegetables.

Bold Flavors: The delicious nacho cheese flavor elevates this chowder to the next level.
Family-Friendly: A crowd-pleasing dish that’s perfect for any occasion.

Ingredients Notes For Nacho Cheese Chicken Chowder

Chicken: Use boneless, skinless chicken breasts or thighs for tender, juicy pieces.
Vegetables: A mix of corn, bell peppers, and onions adds color and flavor.
Cheese: Nacho cheese adds a bold, cheesy flavor to the broth.

Spices: A blend of chili powder, cumin, and garlic powder enhances the nacho flavor.

Recipe Steps:

Prepare the Chicken:
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 pound of boneless, skinless chicken breasts (cut into bite-sized pieces) and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.

Sauté the Vegetables:
- In the same pot, add 1 chopped onion, 1 chopped bell pepper (any color), and 2 cloves of minced garlic. Sauté until the vegetables are tender, about 5 minutes.
Make the Base:
- Sprinkle 2 tablespoons of flour over the sautéed vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually add 4 cups of chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
Add the Cheese:
- Stir in 2 cups of shredded nacho cheese (or processed nacho cheese sauce) until melted and smooth.
- Add 1 cup of corn kernels (fresh, canned, or frozen) and the cooked chicken back to the pot.
Season and Simmer:
- Season the chowder with 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, and salt and pepper to taste.
- Simmer for 15-20 minutes, allowing the flavors to meld together and the chowder to thicken.
Serve:
- Ladle the chowder into bowls and garnish with your favorite toppings such as chopped fresh cilantro, sliced jalapeños, crushed tortilla chips, or a dollop of sour cream. Enjoy the comforting and cheesy goodness of Nacho Cheese Chicken Chowder!

Storage Options:

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations & Substitutions:

Vegetarian Option: Substitute the chicken with black beans or chickpeas for a hearty vegetarian chowder.
Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper for extra heat.
Different Cheeses: Use a blend of cheddar and Monterey Jack for a different cheese flavor.

NACHO CHEESE CHICKEN CHOWDER

Print Recipe

Ingredients

Scale

2 tbsp olive oil

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, chopped
1 bell pepper, chopped

2 cloves garlic, minced
2 tbsp flour
4 cups chicken broth

2 cups shredded nacho cheese (or processed nacho cheese sauce)
1 cup corn kernels (fresh, canned, or frozen)
1 tsp chili powder

1 tsp cumin
1/2 tsp garlic powder
Salt and pepper to taste

Optional toppings: chopped cilantro, sliced jalapeños, crushed tortilla chips, sour cream

Instructions

Heat olive oil in a large pot over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
In the same pot, add onion, bell pepper, and garlic. Sauté until tender, about 5 minutes.

Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes. Gradually add chicken broth, stirring constantly. Bring to a simmer.
Stir in nacho cheese until melted and smooth. Add corn and cooked chicken back to the pot.
Season with chili powder, cumin, garlic powder, salt, and pepper. Simmer for 15-20 minutes.

Ladle into bowls and garnish with your favorite toppings. Enjoy Nacho Cheese Chicken Chowder!

Author: Susan C. Sexton