Loaded Veggie Nacho Soup

It cannot be easy to eat healthy. After a few months, you may eat healthy but start to miss your comfort foods. I’ve experienced this many times. But I do have a solution. I need to be creative and modify my eating habits to enjoy food still.

The good news is that This soup meets our requirements. This soup has the same comforting, hearty taste as your favorite dishes but with all the health and nutritional benefits. It’s also easy to make, vegan, and Gluten-free. A win-win situation for everyone.

I originally wanted to make a soup that was a mixture of a vegan chili and a tortilla. It wasn’t until I took my first bite that the name hit me. “Wow! This tastes exactly like nachos!”. The crunchy chips and traditional toppings on top had me completely sold. It’s healthy and comforting all in one.

The DIY, baked Chili Cheese Fritos go perfectly with this soup. You can also use tortilla chips if you want a faster, easier solution.

This soup is my favorite:

2) It is rich and hearty, with the perfect blend of tomato-y thickening and savory broth.

3) It’s loaded with vegetables: tomato, onion, chilis, salsa fresh, plus red onion and fresh avocado on top. Cilantro is also a great addition.

Don’t be afraid to dream big and use all the toppings you can. This is my motto.

This soup will be a popular one this winter. This soup is perfect for the cold weather and makes enough for two or three meals. You can make it your own by adjusting the heat, toppings, and yield according to your family’s needs. This is a delicious and highly customizable dish. Enjoy!

Ingredients

• 1 Tbsp olive oil
• Half a large onion, chopped
• Three cloves of garlic (chopped)
• 1 tsp cumin
• Chili powder 1/2 tsp
• Half a teaspoon of each black pepper and sea salt
• One 6-oz can of tomato paste*
• Water: 2 1/2 cups
• 2 cups of low-sodium vegetable stock ( homemade or purchased)
• Your favorite chunky salsa, 1 cup
• Can of mild diced green chillis, 4 oz.
• Two 15-ounce cans of black beans (lightly drain)

For Toppling ( optional

• Tortilla chips or DIY chili cheese Fritos
• Diced onion
• Cilantro
• Avocado
• If not vegan, grated cheese or sour cream
• Hot sauce
• Lime juice

Instructions

• Heat a large pot over medium heat.
• Add onion, garlic, and sir. Cook for 5 minutes or until transparent and softened. Reduce heat if garlic begins to brown.
• Stir to combine. Add cumin, salt, and chili powder. Add tomato paste, water, and veggie broth. Then, add salsa and green chilis and stir. Add black beans after bringing to a simmer. Bring back to a boil, then reduce the heat to low. Cook for 20-30 more minutes.
• Add more salt, pepper, or spices as desired. Add hot sauce to increase the heat.
• Serve with fresh cilantro or avocado, guacamole or avocado, tortilla chips, or homemade chili cheese Fritos. Add grated cheese, sour cream, or avocado for non-vegan versions.