black bean nacho soup

Black Bean Nacho Soup

black bean nacho soup

Black Bean Nacho Soup

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.

Frugal Cooking Tips:

  • Keep a price point for stock up on canned good items. My local store runs a $.39 canned vegetable sale twice a year. During that time, I stock up on canned carrots, peas, spinach and beans. 
  • Always use your store card at checkout. Not only will you get added discounts, most store cards now have an added program to benefit schools. No kids, pick a school to allow your purchases to benefit.
  • Make use of e-coupons to load to your store coupon. It is easy to do and can be done as you are in the store.
  • Can or freeze your own sweet corn.

black bean nacho soup

More like this:

Slow Cooker Stuffed Pepper Soup

Cheddar Garlic Bread

Slow Cooker Vegetable Beef Soup

Slow Cooker Tomato Basil Soup

Black Bean Nacho Soup
Black Bean Nacho Soup
black bean nacho soup

Black Bean Nacho Soup

Tasty soup with black beans and green chiles. Cheesy with a slight spicy bite. Serve with tortilla chips.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Dish
Cuisine American
Servings 6 People


  • 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.
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