Recipe Image

Loaded Black Bean Nacho Soup

  • 10 m
  • 10 m
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.”

Ingredients

    • 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

Directions

  • 1 Pour soup into a small saucepan and stir in paprika. Heat according to package directions. Stir in lime juice.
  • 2 Divide the soup between 2 bowls and top with tomatoes, cabbage (or slaw), cheese and avocado. Serve with tortilla chips.
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