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:
- Pour the black bean soup into a small saucepan and stir in the smoked paprika. Heat according to package directions.
- Stir in the lime juice.
- Divide the soup between 2 bowls and top with grape tomatoes, shredded cabbage (or slaw), crumbled cotija cheese, and diced avocado.
- Serve with baked tortilla chips.
Enjoy your flavorful Loaded Black Bean Nacho Soup!