Nacho Soup

Recipe

1 Tablespoon each butter and olive oil
1 Yellow onion-diced
2 Medium fresh jalapeño peppers-membrane and seeds removed, then chopped-use only one for less heat
1 Quart low sodium chicken broth or vegetable broth for a vegetarian option
15 Ounce can black beans-rinsed and drained
7 Ounce can chopped green chiles
1 1/2 Cup frozen corn
2 1/2 Tablespoons chili powder
1 1/4 Cups shredded Colby-Jack cheese or sharp cheddar
1 1/2 Cups shredded spiced Mexican cheeses-more for sprinkling
3/4 Cup sour cream-more for garnish
Garnish with broken tortilla chips, chopped cilantro, shedded cheeses, sour cream, and green onion slices
For a meatier alternative add 3/4 pound cooked & drained ground beef seasoned with salt and pepper or a bit of taco seasoning.

In a dutch oven bring butter and oil to medium heat and add the onion to sauté. Turn heat down if onion begins to brown. Add the jalapeño and cook onion to soft (translucent) but not brown stage.

Add next five ingredients and bring to a simmer. Let simmer to reduce liquid a bit.

Add the cheeses slowly to the low simmering soup.  Bring back to a simmer while stirring cheese to melt.

Fold in sour cream and reduce heat. Heat until serving temperature. Do not boil. It will possibly curdle the sour cream if heated to a boil.

Serve with garnishes of choice.