Crock-Pot Black Bean Nacho Soup
Black beans, green chiles and corn combine with cheese for this tasty soup with a slight bite to it. Substitute vegetable broth to make it vegetarian!
Reduced-Sodium Chicken Broth
Can of Black Beans
rinsed and drained
Whole Kernal Corn
Chopped Green Chiles
Half and Half
all purpose flour
Shredded Sharp Cheddar Cheese
Shredded Monterey Jack Cheese
On the stove top, melt the butter over medium heat and add the onions. Saute until the onions are translucent.
Add the cooked onions, chicken broth, black beans, corn, green chiles and chili powder to a 5 qt or 6 qt slow cooker.
In a small mixing bowl, whisk the flour and the half-and-half. Add this to the slow cooker whisking it in as you add.
Cover and Cook on LOW for 5 hours.
After 5 hours, add in the shredded cheese and fresh chopped cilantro. Cover and cook an additional 1 hour or until the cheese has melted.
Mix before serving.
Serve topped with fresh cilantro, pico de gallo or chopped tomatoes and a side of tortilla chips.
Substitute vegetable broth for the chicken broth to make this a vegetarian soup.
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