Ever crave all the components of nachos but want to omit the tortilla chips for a healthier alternative? I decided to take a chance on turning the ingredients of tasty nachos into a soup and it was delicious! This is a vegetarian soup with tasty vegetables like corn and tomatoes, as well as black beans for a great source of protein. Once I topped the soup off with some sour cream and cilantro it was the perfect dish!
For added texture, colorful tortilla strips go great with the soup! It adds a salty flavor to the creamy soup!
Topping the soup with sour cream or hot sauce can make this dish unique to your taste preferences.
Another day, another soup! This soup is extremely hearty and filling and is perfect for a cold day indoors. The beautiful spices combined with the vegetables I chose really showcase Mexican flavors and cuisine. I decided to keep out the chicken from this dish. However, you can easily add some shredded chicken or ground beef to the dish for extra protein!
I enjoyed this meal with a very popular malt beverage, known as Malta. It has a very unique taste but I love drinking it with many Hispanic foods that I cook!
Prep Time: 5 minutes Serves: 2 People
Cook Time: 30 minutes
Total Time: 35 minutes
INGREDIENTS
1 Tbsp. Olive Oil
1 Yellow Onion, chopped
4 Cloves Garlic, minced
1 Cilantro y Tomate Sazon Packet
1/2 tsp. Dried Cilantro
1/2 tsp. Cumin
1/2 tsp. Salt
1/4 tsp. Chili Powder
1/4 tsp. Black Pepper
1/8 tsp. Cayenne Pepper
7 oz. Canned Corn, drained
7 oz. Canned Black Beans
15 oz. Canned Diced Tomatoes
3 cups Chicken Broth
1/2 cup Heavy Whipping Cream
1/4 cup Cilantro
1/4 cup Pepper jack Cheese
1/4 cup Monterrey Jack Cheese
Sour Cream, for topping
Tortilla Strips, for topping
Lime Slices, for topping
INSTRUCTIONS:
In a large pot, heat olive oil over medium-high heat.
Add chopped onion and garlic and cook until tender, about 3-4 minutes.
Once the onion and garlic are fragrant, add in the sazon packet, dried cilantro, cumin, salt, chili powder, black pepper, and cayenne pepper and stir ingredients together.
Stir in the black beans, corn, and tomatoes and cook for another 5 minutes, until vegetables begin to soften.
Pour in the chicken broth and bring to a simmer, about 10-15 minutes.
Add in the heavy whipping cream and cilantro and stir. Continue cooking on medium-low for another 5 minutes. Stir in the pepper jack and Monterrey jack cheese.
Once cheese has melted, serve and top with desired ingredients.
Enjoy!
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