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.
More like this:
Slow Cooker Stuffed Pepper Soup
Slow Cooker Vegetable Beef Soup
Black Bean Nacho Soup
Ingredients
- 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
Instructions
- 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.