Mexican Soup with Nachos

If you’re staying in and want a meal that’s fresh and fast to make but still a bit of a treat, you don’t need to look any further than this Mexican soup recipe.

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The soup itself is fairly healthy and packed full of veg, and it doubles up as a delicious salsa for the oozy, crispy nachos. This is a dead easy dish to do if you’re feeding a crowd, just put a big dish of nachos in the middle of the table and let everyone help themselves. Just make sure the cheesiest bit is next to you!

Mexican Soup with Nachos – The Ingredients

  • Plain tortilla chips – you’ll need to use ones labelled ‘plain’ or ‘lightly salted’ – don’t use flavoured ones. You could also make your own!
  • Cheddar cheese – any good melting cheese (e.g. grated mozzarella) would work well as a substitute.
  • Dried chilli flakes – you can use as much or as little as you like. Spice fiend? Go wild! Prefer it mild? Leave them off.
  • Spring onions – add a nice freshness to the soup. You could sub for white onion.
  • Coriander – you need a big handful of fresh coriander for this recipe. If you’re not a fan of coriander, this probably isn’t the soup for you!
  • Roasted red peppers – a jar of roasted red peppers make this a super easy and quick soup to make.
  • Chopped tomatoes – you could also sub for tins of whole tomatoes in juice, because you’ll be blending the soup afterwards.
  • Feta – for topping, this is optional.

Cooking the Soup

This is a really easy and quick one to put together. Here are my tips;

  • Don’t worry about chopping the spring onions, coriander etc. too small because you’ll be blending the soup. Just throw them in!
  • Keep a close eye on the nachos to make sure they don’t burn.
  • You can make the soup in advance. It’s also great for freezing!

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Mexican Soup with Nachos

Save This Recipe
Harriet Young
This delicious tomato, red pepper and coriander soup works so well with the cheesy nachos.
Total Time 15 minutes
Course Soup
Cuisine Mexican
Servings 4 people


  • 200 g bag plain tortilla chips
  • 70 g cheddar cheese
  • 1 tsp dried chilli flakes
  • 1 tsp olive oil
  • 1 small bunch spring onions
  • 100 g fresh coriander
  • 450 g jar of roasted red peppers
  • 2 400 g tins of chopped tomatoes
  • 20 g feta


  • First, preheat the oven to 180 degrees celsius. Pile the tortilla chips into an oven proof dish. Grate the cheese and spread evenly over the top, and sprinkle the chilli flakes on top of the cheese. Put into the oven and cook until golden and crisp (this will take about 10 minutes).
  • Meanwhile, thinly slice the spring onions and the stalks of the coriander, and put into a casserole with the olive oil. Gently fry over a medium heat for 30 seconds, then tip in the drained red peppers. Then, add the chopped tomatoes.
  • Allow to simmer for about 5 minutes, then chop the leaves of the coriander and add them to the soup.
  • Stir until the coriander is wilted then remove from the heat and blitz with a food processor until smooth.
  • Serve in bowls topped with a little crumbled feta and the nachos on the side.
Keyword 15 minutes, Nachos, tomato

6 responses to “Mexican Soup with Nachos”

  1. 5 stars
    Absolutely divine, the roasted bell peppers were a game changer for us, the flavours were bold and this will be on rotation in our household for some time now.

  2. 5 stars
    absolute winner recipe! it has been pouring here and it is so good to have a hugging bowl of soup with such comforting flavours.

  3. 5 stars
    This is such a comforting delicious soup! Thank you for this awesome recipe!

  4. 5 stars
    That looks do good, I am now craving soup! This soup!

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.