A hearty bowl of Nacho Soup, packed with protein and topped with cheese. This quick recipe is perfect for lunch or dinner, and can be customized with your favorite toppings. Ideal for enjoying on the weekend.
1: In a large pot, over medium heat, add the olive oil and warm.
2: Add the onion and spices and cook for 5 minutes.
3: Add the tomatoes and vegetable broth and bring to a boil.
4: Lower to a simmer for 10 minutes.
5: Add the beans and corn, then stir to combine.
6: Scoop out 2-3 ladles of soup and blend until smooth, then pour it back into the soup.
7: Taste and adjust seasoning.
8: Serve up the soup and top with avocado, lime juice, shredded cheese, cilantro, and freshly sliced jalapeños.
