Soup > Mexican Soup > Queso Soup

Nacho Cheese Soup with Black Beans Recipe

Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (4 ounces) diced green chilies, undrained
- 1 cup nacho cheese sauce
- 1/2 cup heavy cream
- Salt and pepper to taste
- Tortilla chips, shredded cheese, and chopped cilantro for garnish

Special equipment needed:
- Large pot
- Immersion blender or regular blender

Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add cumin, chili powder, and cayenne pepper and cook for 1 minute.
3. Add chicken broth, black beans, diced tomatoes, and green chilies. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
5. Return the soup to the pot and stir in nacho cheese sauce and heavy cream. Heat until warmed through.
6. Season with salt and pepper to taste.
7. Serve hot with tortilla chips, shredded cheese, and chopped cilantro for garnish.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for cooking and warming the soup.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 365
Fat: 20g
Carbohydrates: 34g
Protein: 15g
Sodium: 1420mg
Fiber: 8g
Sugar: 6g

Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Any type of canned beans can be used instead of black beans.
- Salsa can be used instead of diced tomatoes and green chilies.
- Any type of cheese sauce can be used instead of nacho cheese sauce.

Variations:
- Add cooked ground beef or shredded chicken for a heartier soup.
- Top with avocado, sour cream, or jalapenos for extra flavor.
- Use different types of cheese sauce, such as queso blanco or cheddar.

Tips and tricks:
- Use an immersion blender for easier blending and less mess.
- Make sure to rinse and drain the black beans before adding them to the soup.
- Adjust the spices to your liking.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat soup in a pot over medium heat until warmed through.

Presentation ideas:
Serve the soup in individual bowls and top with tortilla chips, shredded cheese, and chopped cilantro.

Garnishes:
Tortilla chips, shredded cheese, and chopped cilantro.

Pairings:
This soup pairs well with a side salad or cornbread.

Suggested side dishes:
Side salad or cornbread.

Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.

Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Nacho cheese soup is a popular dish in Tex-Mex cuisine, which combines Mexican and American flavors.

Flavor profiles:
This soup is spicy, cheesy, and savory.

Serving suggestions:
Serve this soup as a main dish for lunch or dinner.

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Taste: Savory, Cheesy, Tangy, Spicy, Creamy, Hearty