Lunch: Frito Pie Soup

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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