Name: Nacho Soup
Total time: 25 min
Yield: 6
Ingredients: 1 tbsp. extra-virgin olive oil; 1 white onion, chopped; 2 cloves garlic, minced; 1 tbsp. ground cumin; 1 tbsp. chili powder; 1 tsp. cayenne pepper; 1 oz. (15-oz.) can fire-roasted diced tomatoes; 1 oz. (15-oz.) can canned corn; 15 oz. can black beans, rinsed; 2 c. shredded cooked chicken; 4 c. low-sodium chicken broth; 3/4 c. heavy cream; 1 c. shredded pepper jack; 1/2 c. shredded cheddar; sour cream, for garnish; Crushed tortilla chips, for garnish; Fresh cilantro, for garnish; Chopped tomato, for garnish

Step 1In 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.

Step 2 Add fire-roasted tomatoes, corn, black beans, and chicken and stir until combined, then pour over chicken broth.

Step 3Bring to a simmer and let cook, 15 minutes, then stir in heavy cream and cheese until melty.

Step 4Garnish with sour cream, tortilla chips, cilantro, and tomatoes and serve.