Cheese soup recipes don’t have to be complicated. Add some healthy spices to Campbell’s Fiesta Nacho Cheese Soup for a gourmet soup recipe in under 10 minutes.
I’ve made this soup in the middle of a hot summer day. It only takes 5 minutes on the stove, which means less heat generated in the kitchen. The bright flavors, smooth cheese, and light smoky spice will warm you up if you whip this up on a cold day, too.
Mark’s Fiesta Soup can be served up in bowls alongside a variety of chips or breads. I particularly like it with corn chips if I am feeling south of the border, but feel free to serve it with naan for dipping if you are looking for more of a middle eastern flair.
If you add a little less milk to the soup during cooking, you will get a thicker result. Perfect if you are making nachos and want to change up the cheese sauce you put over them.
If you really want to get adventurous, make up a taco with lamb instead of beef, substitute taco seasoning with harissa, drizzle with the thicker version of Mark’s Fiesta Soup and garnish with chopped, roasted peanuts.
The thicker version of this cheese soup can be a dip on an appetizer menu, too. It pairs well with crudités; just place a little bowl of it in the center of a platter loaded with red and green peppers, broccoli, or any other veggie of your choice. Throw on some jack and cotija cheeses for good measure.
Mark's Fiesta Soup
- medium sauce pan
- 1 can Campbell's condensed Fiesta Nacho Cheese soup 10¾ oz
- 1 cup whole milk
- ½ tsp yellow curry powder
- ⅛ tsp hot cajun seasoning
- ¼ tsp salt
- ⅛ tsp pepper
- Combine all ingredients in sauce pan and bring to a boil over medium high. Serve hot in 2 bowls or 4 cups; garnish with a sprig of fresh cilantro.