Soup season is upon us! Soup is a great idea for a quick, but complete meal. This soup makes a speedy weeknight meal, it can be ready in under 30 minutes. Try this spin on nachos (always a kid favorite). It's packed with protein and fiber. This soup even includes veggies, dairy and grains, making it a balanced dish.
Drizzle of extra-virgin olive oil
1 white onion, chopped
2 cloves garlic, minced
1 tbsp. ground cumin
1 tbsp. chili powder
1 tsp. cayenne pepper
1 (15-oz.) can fire-roasted diced tomatoes
2 cups frozen corn
15 oz.can black beans, rinsed
2 c. shredded cooked chicken
6 c. low-sodium chicken broth
1/4 c. heavy cream
1/2 c. shredded pepper jack
1/2 c. shredded cheddar
sour cream, for garnish
Crushed baked tortilla chips, for garnish
Fresh cilantro, for garnish
Chopped tomato, for garnish
Pickled jalapeños, for garnish
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.
Add fire-roasted tomatoes, corn, black beans, and chicken and stir until combined, then pour over chicken broth.
Bring to a simmer and let cook, 15 minutes, then stir in heavy cream and cheese until melty.
Garnish with sour cream, tortilla chips, cilantro, and tomatoes and serve.