Black bean nacho soup is a hearty and flavorful meal that is perfect for a cold winter day. It’s easy to make and can be customized to your taste with your choice of toppings. This recipe yields about 6 servings.
I have a few loves in food. I love dips with cream cheese and I love soups. Each weekend, I try and make something that I can take for lunches during the week. Lately, I have been making a new soup each week. I have a tendency to have a working lunch which is me eating and walking at the same time. Sometimes, I am walking building to building and am outside talking to people. Soup is something I can heat up and take with me and eat on the go.
This week I made Black Bean Nacho Soup. This soup has the cheesy flavor with an added slightly spicy kick. The green chiles add this flavor. If you want more of a “kick”, add in some chopped jalapenos to the soup .
If you want to keep this vegetarian, use vegetable broth instead of chicken broth.
Black Bean Nacho Soup
- 1 Medium Yellow Onion diced
- 2 Tablespoons Unsalted Butter
- 3 Cups Chicken Broth or Vegetable Broth
- 1 15 oz canned black beans drained and rinsed
- 1 14.5 oz canned corn drained
- 2 4 oz Chopped Green Chiles
- 1 Cup half n half
- 2 Teaspoons Chili Powder
- 5 Tablespoon All Purpose Flour
- 2 Cups Shredded Monterey Jack Cheese
- 2 Cups Shredded Cheddar Cheese
- 3 Tablespoons Chopped Fresh Cilantro
- On the stove top, melt the butter over medium heat and add the onions. Saute until the onions are translucent.
- Add the cooked onions, chicken broth, black beans, corn, green chiles and chili powder to a 5 qt stock pot.
- In a small mixing bowl, whisk the flour and the half-and-half. Add this to the stock pot whisking it in as you add.
- Cover and cook on medium heat until the liquid begins to boil. Lower the heat and simmer for an additional 10 minutes.
- Add in the shredded cheese and fresh chopped cilantro. Stir until the cheese has melted.
- Serve topped with shredded cheese, diced tomatoes or pico de gallo.
This recipe is easy to customize to your taste. If you prefer a thicker soup, you can mash some of the black beans with a potato masher or fork before adding them to the pot. This will help to thicken the soup and add some additional texture. You can also use canned black bean soup instead of black beans and diced tomatoes for a shortcut version of this recipe.
Overall, Black Bean Nacho Soup is a delicious and satisfying meal that is sure to become a new family favorite.
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Slow Cooker Southwestern Fiesta Chicken Nachos