Black Bean Nacho Soup
Fried Tortilla Chips
Ingredients
- 2 Tbsp butter
- 1 cup chopped onion
- 3 cups reduced-sodium chicken broth or vegetable broth
- 1 (15-oz) can black beans, rinsed and drained
- 1½ cups frozen whole kernel corn
- 2 (4-oz) cans chopped green chiles, undrained
- 2 tsp chili powder
- 1 cup half-and-half
- 3 Tbsp all-purpose flour
- 2 cups shredded Cheddar and/or Monterey Jack cheese (8 oz)
- 2 Tbsp chopped fresh cilantro
- Toppers: guacamole, salsa, chopped fresh jalapeños, and/or sour cream
Instructions
- In a 4-quart pot melt butter over medium. Add onion and cook 5 minutes or until soft, stirring occasionally. Add next five ingredients (through chili powder). Bring to boiling; reduce heat. Simmer, covered, 5 minutes.
- In a bowl whisk together half-and-half and flour; add to soup. Cook and stir until bubbly. Cook and stir 1 minute more. Gradually add cheeses, stirring until melted. Stir in fresh cilantro. Serve with assorted toppers.
Side Dish Ingredients
- Vegetable oil for deep-fat frying (such as peanut or corn oil)
- 8 (7 to 8-inch) flour or corn tortillas
- Coarse salt (optional)
Side Dish Instructions
- Line a large baking sheet with paper towels. In a large heavy skillet or pot heat about 1 inch oil over medium until 365°F. Meanwhile, cut tortillas into wedges.
- Add tortilla wedges to hot oil in small batches. Cook 1 to 2 minutes or until golden brown, turning once. Remove chips from oil with a slotted spoon; drain on paper towels. If desired, sprinkle lightly with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 8 | |
| Calories |
419
|
129
|
548
|
| Fat (g) | 25 | 7 | 32 |
| Sat. Fat (g) | 14 | 1 | 15 |
| Protein (g) | 19 | 2 | 21 |
| Carb (g) | 33 | 15 | 48 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 1118 | 221 | 1339 |
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