This vegetarian-friendly soup packs all your favorite cheesy, spicy nacho flavors with protein-rich black beans.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

total:
35 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

419 calories; fat 25g; cholesterol 62mg; saturated fat 14g; carbohydrates 33g; mono fat 6g; poly fat 1g; trans fatty acid 1g; insoluble fiber 5g; sugars 7g; protein 19g; vitamin a 1166.7IU; vitamin c 9.2mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 2.2mg; vitamin b6 0.3mg; folate 50.8mcg; vitamin b12 0.5mcg; sodium 1118mg; potassium 606mg; calcium 372mg; iron 1.9mg.
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