This quick and easy black bean and hominy soup is super flavorful and satisfying - the perfect weeknight recipe that will last for several days. Arguably the best part: The cheesy chips on top. Jack cheese is melted on tortilla chips for the perfect topping and dipper! They are a must!

About 6 Servings

Black Bean & Hominy Soup

Ingredients

• 1 yellow onion, chopped

• 2 cloves garlic, chopped

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp chili powder

• 1/2 tsp cayenne pepper (reduce or skip if sensitive to spice)

• 2 tbsp tomato paste

• 1/3 cup pickled jalapeños, chopped

• 3 15 oz cans black beans, drained

• 1 29 oz can hominy, drained

• 3 cups vegetable broth using Better Than Bouillon

• 1 bay leaf

• 1 tsp salt

• Tortilla chips

• About 1 cup of freshly grated Jack cheese

• Optional toppings: sour cream, green onion, cilantro

Directions

1. Roughly chop the onion and garlic. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion, garlic, cumin, paprika, chili powder, cayenne pepper and tomato paste. Mix and sauté for about 5 minutes.

2. Add the chopped pickled jalapeños, black beans, hominy, vegetable broth and bay leaf.

3. Season with salt.

4. Bring to a bowl, reduce heat to low and cook for 20 minutes.

5. When the soup is almost done, set oven to broil. Add chips in a single layer to a lined baking sheet. Top with cheese. Broil for a couple of minutes until cheese is melted and bubbly. Remove from oven and set aside.

6. Back to the soup: Remove the bay leaf. Then, purée using a handheld blender until desired consistency. I like to leave it slightly chunky, not totally smooth. (If you don’t have a handheld blender, let the soup cool a bit, then transfer to a blender and blend until desired consistency. Transfer back to the pot to reheat.)

7. Taste, add more salt and spices if necessary.

8. Add soup to serving bowls and top with a few cheesy chips and toppings of choice.