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Rach shares a game day-worthy recipe of nacho soup made with rotisserie chicken and topped with crispy, crunchy broken taco shells.
Go big or go home—pair this slurp-worthy recipe with John's spicy Red Zone Margarita, and for more football food ideas from this episode check out CBS sports analyst Trent Green's Slow-Cooker Buffalo Chicken Dip and Former NY Giants running back Rashad Jennings' Korean Chicken Wings.
Heat a large Dutch oven or soup pot over medium-high heat with oil, 2 turns of the pan, and melt in butter. Add onions, jalapeño, garlic, salt, pepper, chili powder, oregano, cumin, coriander and cayenne (or cayenne sauce), cover and soften 5 minutes. Remove lid and sprinkle flour over the vegetables and stir a minute. Add broth or stock and let simmer to thicken a little, about 3 minutes. Stir in tomatoes, beans, and corn and let thicken for a few more minutes. Reduce heat to medium-low and add cream. Stir and let heat another minute and then melt in the cheeses and stir to combine. Add chicken and reduce heat again to low.
Serve the soup in shallow bowls with toasted taco pieces or chips and toppings of choice.