When I came across a recipe that called for condensed nacho cheese soup I decided to modify my Homemade Condensed Cheddar Cheese Soup to make it work. The first step I did was Google the ingredient list to see exactly what was in it. Once I read the list, I then focused on everything that was a recognizable ingredient or ingredient that I could easily buy at the store. I then used those ingredients to create a homemade condensed nacho cheese soup.
Homemade Condensed Nacho Cheese Soup
Ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1 cup milk
- 2 tablespoons canned diced jalapeños
- 1/4 cup chopped roasted red pepper
- 3/4 cup shredded cheddar cheese
- 1/4 cup shredded pepper jack cheese
Directions:
- In a medium saucepan melt the butter over medium low heat.
- Add in the flour and whisk until smooth and bubbly.
- Slowly add in the milk whisking the entire time. Continue to whisk and bring mixture to a gentle boil. Whisk until mixture has thickened.
- Add in jalapeños and red peppers and stir to mix.
- Remove from heat and stir in both cheeses until completely melted.
Notes:
This recipe is equivalent to 1 can of condensed nacho cheese soup and can be substituted in place of the canned in any recipe.
If you do not like as much heat reduce the diced jalapeños to 1 tablespoon.
Serves: 1 batch
Calories: 929
Total Fat: 70.6g
Saturated: 26.9g
Polyunsaturated: 1.3g
Monounsaturated: 8.9g
Trans: 0g
Cholesterol: 126.9mg
Sodium: 1,411.8mg
Potassium: 420.2mg
Total Carbs: 33.5g
Dietary Fiber: 0g
Sugars: 15g
Protein: 45.7g
Vitamin A: 57.3%
Vitamin C: 39%
Calcium: 56.3%
Iron: 6.5%
*The nutritional information will vary slightly depending on the brands you use.
