Frito Pie Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
The favorite Texan dip makes its soup debut: essentially a chili topped with Fritos, sour cream, cheddar, and sliced jalapeños.
Ingredients
- 1 tbsp. canola oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 jalapeños, 1 minced and 1 sliced
- 1 tbsp. tomato paste
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1 28-oz. can diced tomatoes
- 1 15-oz. can black beans, rinsed
- 4 c. low-sodium chicken broth
- 1 c. shredded Cheddar, plus more for garnish
- Fritos, for serving
- Sour cream, for serving
Instructions
- In a large stockpot, heat oil over medium-high heat. Cook onion until tender and golden, 8 minutes. Add garlic and minced jalapeño and cook until fragrant, 2 minutes more. Add tomato paste, chili powder, and cumin and cook, stirring, 1 minute more. Add canned tomatoes and black beans, stirring to combine, then add broth.
- Increase heat to a simmer and let cook, 15 minutes. Add cheddar and stir until melted.
- Ladle into bowls and top with Fritos, sour cream, sliced jalapeño, and remaining cheddar.
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