Why You’ll Love This Black Bean Nacho Soup 🖤
This Black Bean Nacho Soup recipe is basically a hybrid of two of my all-time favourite foods: a rich, hearty bean soup and loaded nachos. It’s perfect for those nights when you want something warm and nourishing but still packed with bold, zesty flavours. Here’s why it’s a winner:
- Quick and Easy: Ready in just 15 minutes, this is the ultimate speedy dinner that still feels indulgent.
- Budget-Friendly: Black beans and pantry staples make this soup affordable while delivering maximum flavour.
- Versatile: Customise your toppings to suit your mood—go simple with just sour cream or go all out with avo, fresh coriander, and crunchy corn chips.
- Nutritious and Filling: Packed with protein and fibre from the black beans, this soup will keep you full and satisfied without feeling heavy.
Watch me stir up black bean nacho soup—bold, cheesy, and cosy!
Tips and Tricks for the Perfect Black Bean Nacho Soup 🥣
Cooking is all about using good ingredients and smart techniques to bring out the best flavours. Here are some tips to make your loaded black bean nacho soup absolutely sing:
1. Use the Best Ingredients You Can Find
Black Beans: While I used El Toro tinned black beans, feel free to cook dried black beans if you’ve got the time! They’re extra creamy and flavourful.
Capsicum: I love using a sweet red capsicum for this recipe, but yellow or orange will work just as well.
Tinned Tomatoes: The quality of your tinned tomatoes matters here. Go for a brand like Remano, which has a rich, tangy flavour.
Vegetable Stock: A good-quality stock adds depth to the soup. If you’re using store-bought stock, try Chef’s Cupboard or another Australian favourite.
2. Toast Your Spices 🌶️
If you’re making your own spice mix, don’t skip the step of toasting the spices in the olive oil before adding your tomatoes and stock. It helps to release their natural oils and brings out a deep, smoky aroma.
3. Simmer for Flavour
Even though this black bean nacho soup can be done in 15 minutes, letting it simmer for just 5-10 minutes longer will thicken the soup and allow the flavours to meld beautifully.
Serving Suggestions: Let’s Talk Toppings! 🥑🌽
The toppings are where the magic happens with this Black Bean Nacho Soup. They take it from being a great soup to a standout dish that everyone will rave about. Here’s what I recommend:
- Farmdale Sour Cream: Adds a tangy creaminess to balance the spices.
- Fresh Avocado: Because who doesn’t love avocado on everything? Slice it, dice it, or mash it on top.
- Corn Chips: Sprinkle crushed corn chips for that nacho crunch! I love using Oh So Natural ones for a light, crispy texture.
- Canned Corn: Adds sweetness and a pop of colour to the dish.
- Fresh Coriander: Not a fan? No worries, you can skip it—but for coriander lovers, this is non-negotiable. 🌿
- Lime Wedges: A squeeze of lime just before serving brightens the soup and lifts the flavours.
You can even add shredded cheese, jalapeños, or a drizzle of hot sauce if you’re feeling adventurous!
Storage Options for Black Bean Nacho Soup 🥶
Got leftovers? Lucky you! This Black Bean Nacho Soup stores like a dream:
- Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave. Add a splash of water or stock if it’s thickened too much.
- Freezer: This soup freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to eat, let it thaw overnight in the fridge and reheat as usual.
Pro Tip: If you’re planning to freeze the soup, don’t add the toppings—save those for serving fresh.
What to Pair With This Soup 🍹🧀
This Black Bean Nacho Soup is fantastic on its own, but if you’re hosting or just want to make it a full meal, here are some pairing ideas:
- Cheesy Quesadillas: A gooey cheese quesadilla on the side is perfect for dunking.
- Mexican Rice: Serve the soup over fluffy, spiced Mexican rice for an extra-hearty option.
- Margaritas: Because life is too short not to enjoy a cocktail with your soup! A fresh lime margarita pairs beautifully with the zesty flavours.
Other Recipes You’ll Love ❤️
If you loved this black bean nacho soup, you’re in for a treat because I’ve got plenty more recipes to add to your repertoire:
- Creamy Tuscan Salmon – The Ultimate Weeknight Indulgence
- San Choi Bow Recipe: Quick, Fresh, and Packed with Flavour!
- BBQ Chicken Wings with Ranch Sauce: A Game-Changer Recipe for Entertaining
- Sushi Sandwich with Teriyaki Chicken: The Ultimate Lunch Idea
- Sausage Roll Scrolls: The Ultimate Savoury Snack You’ll Love!
Now it’s your turn to give this black bean nacho soup a go! Trust me, one spoonful and you’ll be hooked. When you make it, don’t forget to snap a pic and share it with me over on Instagram—tag me @steph_cooks_stuff so I can see your delicious creations! 📸✨
Happy cooking! 🥄
Black Bean Nacho Soup
- Total Time: 25
- Yield: 4 1x
Description
15-Minute Black Bean Nacho Soup! 🖤🌶️
Craving bold flavors but short on time? This Black Bean Nacho Soup is the answer! 🥣✨ Ready in just 15 minutes, it’s packed with protein-rich black beans, zesty taco spices, and all your favorite nacho toppings.
I’ve kept it simple using fresh ingredients and pantry staples, all found at ALDI—because delicious meals don’t have to be complicated or expensive! 😍
The best part? The toppings! Load it up with creamy avocado, crunchy corn chips, sweet corn, fresh coriander, and a dollop of sour cream for the ultimate bowl of goodness. 🥑🌽🍃 Want an extra flavor boost? A squeeze of lime does the trick! 🍋👌
Fast, flavorful, and ridiculously easy—this Black Bean Nacho Soup needs to be on your weekly meal rotation. Give it a go and let me know how you top yours!
Ingredients
- ½ El Toro sachet of Taco seasoning
- 1 x small The Good Stuff Red Capsicum diced
- 1 small Brown Onion, diced
- 1 tsp Stone Mill crushed Garlic
- 1 tbsp Remano Tomato Paste
- 1 x 420gm El Toro tin Black Beans, drained
- 2 x 400gm Remano tinned Tomatoes
- 500ml of Chefs’ Cupboard Vegetable Stock
- The Olive Tree Olive Oil
Toppings
- Farmdale Sour Cream
- Avocado
- Canned Corn
- Fresh Coriander
- Oh So Natural Corn Chips
- fresh Lime
OR make own spice mix
Instructions
- Start by chopping the Onion and Capsicum to a similar size.
- In a large pot on the stovetop, sauté Capsicum, Onion, and Garlic in Olive Oil
- Add in Tomato Paste and stir for another 30 seconds then add in the Taco seasoning or spice mix.
- Add in the tinned Tomatoes then the Vegetable Stock, Beans and, allow to simmer for about ten minutes to thicken.
- Top with your favourite Nacho toppings such as Sour Cream, Avocado, fresh Corn, fresh Coriander, and Corn Chips
- Add a squeeze of fresh Lime if you have one on hand!
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Cooking
- Cuisine: Mexican
Frequently Asked Questions
Absolutely! In fact, the flavours develop even more as it sits. You can make it up to 2 days ahead and reheat when ready to serve.
Yes! Just skip the sour cream or use a dairy-free alternative, and double-check that your corn chips and stock are vegan-friendly.
If you want to add some meat, shredded chicken or cooked chorizo would work beautifully. Simply stir it in while the soup simmers.