This soup is a surprising comfort. It blends the bright heat of picante sauce with the savory depth of lean ground pork to create a meal that warms you from the inside out.
The secret weapon here is the condensed nacho cheese soup. It creates an instant, velvety texture that coats the spoon without the need for making a roux or melting down blocks of cheese. It is a hearty, grounded meal that balances spice and creaminess perfectly. Best of all, it comes together in a single pot, making it an ideal choice for a busy evening when you crave something substantial.
Yields: 5 Servings | Prep time: 5 minutes | Cook time: 25 minutes
1. Brown the Pork In a medium saucepan or Dutch oven, cook the ground pork over medium-high heat. Stir frequently to break the meat apart until it is fully browned. Drain any excess fat.
2. Simmer the Base Add the chicken broth, picante sauce, ground cumin, and black pepper to the browned pork. Bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the pan and let it simmer for 15 minutes, stirring occasionally to let the flavors meld.
3. Make it Creamy Stir in the condensed nacho cheese soup. Continue to simmer gently until the soup is thoroughly heated. Do not boil at this stage, as high heat can cause the cheese base to separate.
4. Serve Ladle the soup into warm bowls. Top generously with tortilla chips for crunch and a dollop of sour cream to cool the spice.
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This 25-minute soup combines savory ground pork, spicy picante sauce, and creamy nacho cheese for an effortless weeknight dinner. It is a hearty, one-pot meal that warms you from the inside out.