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Loaded Black Bean Nacho Soup
Carolyn A. Hodges, R.D.
“Jazz up a can of black bean soup with your favorite nacho toppings, such as cheese, avocado and fresh tomatoes. A bit of smoked paprika adds a bold flavor kick, but you can swap in any warm spices you prefer, such as cumin or chili powder. Look for a soup that contains no more than 450 mg sodium per serving.”
1 (18 ounce) carton low-sodium black bean soup
¼ teaspoon smoked paprika
½ teaspoon lime juice
½ cup halved grape tomatoes
½ cup shredded cabbage or slaw mix
2 tablespoons crumbled cotija cheese or other Mexican-style shredded cheese
½ medium avocado, diced
2 ounces baked tortilla chips
1Pour soup into a small saucepan and stir in paprika. Heat according to package directions. Stir in lime juice.
2Divide the soup between 2 bowls and top with tomatoes, cabbage (or slaw), cheese and avocado. Serve with tortilla chips.