Nacho Soup

Name: Nacho Soup
Ingredients: 1 tablespoon Olive Oil; 1 Onion (diced); 2 teaspoons Garlic (minced); 1 teaspoon Cumin; 1 tablespoon Chili Powder; 1/2 teaspoon Cayenne Pepper; 15 ounces Fire Roasted Tomatoes (diced); 15 ounces Corn (canned); 15 ounces Black Beans (rinsed); 2 cups Chicked (small diced); 4 cups Chicken Broth; 3/4 cup Heavy Cream; 1 cup Pepper Jack Cheese (shredded); 1/2 cup Cheddar Cheese (shredded); 1/4 cup Cilantro (chopped)

15 ingredients

4 steps

Ingredients

1 tablespoon Olive Oil
1 Onion (diced)
2 teaspoons Garlic (minced)
1 teaspoon Cumin
1 tablespoon Chili Powder
1/2 teaspoon Cayenne Pepper
15 ounces Fire Roasted Tomatoes (diced)
15 ounces Corn (canned)
15 ounces Black Beans (rinsed)
2 cups Chicked (small diced)
4 cups Chicken Broth
3/4 cup Heavy Cream
1 cup Pepper Jack Cheese (shredded)
1/2 cup Cheddar Cheese (shredded)
1/4 cup Cilantro (chopped)

Directions

1

1. In a large pot or Dutch oven over medium heat, heat oil. Add onion and cook until tender and golden, 6 minutes, then add garlic, cumin, chili powder, and cayenne and stir until fragrant, 1 minute.
2

2. Add fire-roasted tomatoes, corn, black beans, and chicken and stir until combined, then pour over chicken broth.
3

3. Bring to a simmer and let cook, 15 minutes, then stir in heavy cream and cheese until melty.
4

4. Garnish with sour cream, tortilla chips, cilantro, and tomatoes and serve.