There aren’t many soups that offer a delightful crunch contrasted with creamy avocado upon first bite. A medley of Mexican and Southwestern flavors, this play on nachos is like traditional tortilla soup meets black bean chili. This recipe comes to us from Michele of It’s a Dog’s Life.
Serves 6
For the soup:
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 1/2 cup green pepper, chopped
- 1/2 jalapeno pepper, seeded and chopped
- 1 clove garlic, chopped
- 1 (4 oz) can diced green chilies
- 1 (14.5) oz can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 2 cups water
- 1 tablespoon cumin
- 2 tablespoons chili powder
- 2 tablespoons olive oil
- 1/3 cup packed chopped cilantro
- 1/4 cup sour cream
To top the soup:
- ½ cup grated cheddar cheese
- ½ cup cilantro, chopped
- ½ cup fresh tomato, chopped
- ½ cup avocado, diced
- ½ cup tortilla chips, crushed
Heat olive oil in a large pot over medium-high heat. Sauté onions, jalapeno, green pepper and green chilies in the olive oil for 6-8 minutes or until soft.
Add garlic and cook for another three minutes.
Add drained black beans and corn to sautéed vegetables. Stir to incorporate.
Add tomatoes, tomato sauce, water, cumin and chili powder. Bring to a boil and turn heat down to simmer. Simmer for 20 minutes.
Just before serving stir in sour cream and cilantro. Simmer for another 5 minutes.
Pour into bowls and top with tomato, avocado and crushed chips.
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