Nacho Soup

• 1 tablespoon Olive Oil
• 1 Onion (diced)
• 2 teaspoons Garlic (minced)
• 1 teaspoon Cumin
• 1 tablespoon Chili Powder
• 1/2 teaspoon Cayenne Pepper
• 15 ounces Fire Roasted Tomatoes (diced)
• 15 ounces Corn (canned)
• 15 ounces Black Beans (rinsed)
• 2 cups Chicked (small diced)
• 4 cups Chicken Broth
• 3/4 cup Heavy Cream
• 1 cup Pepper Jack Cheese (shredded)
• 1/2 cup Cheddar Cheese (shredded)
• 1/4 cup Cilantro (chopped)

1. 1. 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.
2. 2. Add fire-roasted tomatoes, corn, black beans, and chicken and stir until combined, then pour over chicken broth.
3. 3. Bring to a simmer and let cook, 15 minutes, then stir in heavy cream and cheese until melty.
4. 4. Garnish with sour cream, tortilla chips, cilantro, and tomatoes and serve.

olive oil, onion, garlic, cumin, chili powder, cayenne pepper, tomatoes, black beans, chicken broth, heavy cream, pepper, cheddar cheese, cilantro

Taken from www.epicurious.com/recipes/member/views/nacho-soup-5825e8323590c2fa552ba3cc (may not work)