like nachos with the works, soaked in spicy soup
This could be seen as soggy nachos. Or it could be seen as what it actually is: the easiest Mexican dinner, and it’s quarantine-friendly. This dish leans heavily on canned goods: beans, corn, and tomatoes, yet is still warm and flavorful. The tortilla chips go soft, soaked in soup, and the Monterey Jack melts to your spoon as you slurp the this dinner up!
It takes probably 15 minutes of prep and a quick minute to serve, so you’re looking at about 16 minutes of active time. 16 minutes! This dinner is so easy and would be great for meal-prep or making in bulk.
Ingredients:
- 1/2 onion, diced
- 1 bell pepper, diced
- 1 jalapeno, minced
- 1 chili, minced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano (Mexican, if you have it)
- 1 tsp chili powder
- 1 tbsp tomato paste
- 4 cups water and/or stock
- 14 oz canned corn, drained and rinsed
- 14 oz canned beans, drained and rinsed
- 14 oz canned tomatoes (fire-roasted, if you have it)
- Salt and pepper, to taste
- tortilla chips
- Monterey Jack
- guacamole
- sour cream
- lime
Directions:
- In a Dutch oven, cook onion in a couple tbsp of oil for 2 minutes.
- Add bell pepper, cook for 2 minutes.
- Add jalapeno, chili, garlic, and spices, fry for 2 minutes.
- Add tomato paste, and stir to combine.
- Add liquid, and canned goods, as well as salt and pepper.
- Bring to a rolling boil, then simmer covered for 30 minutes.
- To serve, plate chips with cheese on top, and pour over the soup.
- Garnish with guac, sour cream, pepper, and a squeeze of lime juice. Enjoy!
