This vegetarian-friendly soup packs all your favorite cheesy, spicy nacho flavors with protein-rich black beans.
In a 4-qt. Dutch oven melt butter over medium heat. Add onion; cook 5 minutes or until softened, stirring occasionally. Stir in broth, beans, corn, canned chile peppers, and chili powder. Bring to boiling; reduce heat. Simmer, covered, 5 minutes.
In a small bowl whisk together half-and-half and flour; add to broth mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Gradually add both cheeses, stirring until melted. Stir in cilantro. Serve with desired toppers.