Frito Pie Soup
A rich, hearty Mexican inspired soup topped with corn chips, what's not to love?
Ingredients
- 1 tbsp vegetable oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 Jalapeño pepper, seeded and minced
- 1 tbsp tomato paste
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 28 oz can of crushed tomatoes
- ½ cup brewed black coffee
- 15 oz can of black beans, drained and rinsed
- 32 oz chicken broth
- 6 oz chicken jalapeño sausage, diced
- 1 cup shredded cheddar cheese, plus more for garnish
- sour cream, for garnish
- ½ cup corn chips, for garnish
- ¼ cup pickled jalapeño slices for garnish
Instructions
- In a large sauce pan, heat oil over medium heat. Add diced onion and sauté until translucent.
- Add minced jalapeño and garlic to the pan. Stir and sauté for 1-2 minutes.
- Add tomato paste, chili powder, and cumin. Stir and cook for one minute to "bloom" the spices.
- Add crushed tomatoes, chicken broth, rinsed and drained black beans, diced sausage, and brewed black coffee. Stir to combine.
- Increase heat and bring mixture to a low simmer.
- Simmer soup for 10 minutes. Add shredded cheddar cheese and stir until cheese has completely melted.
- To serve, label soup into bowls and top with a generous dollop of sour cream, shredded cheddar cheese, sliced pickled jalapeños and corn chips.