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
Preparation
Step 1In a large stockpot over medium-high heat, heat oil. Cook onion until tender and golden, 8 minutes, then add garlic and minced jalapeño and cook until fragrant, 2 minutes more. Step 2Add tomato paste, chili powder, and cumin and cook, stirring, 1 minute more. Add canned tomatoes and black beans, stirring to combine, then add broth.Step 3Increase heat to a simmer and let cook, 15 minutes, then add cheddar and stir until melted.Step 4Ladle into bowls and top with Fritos, sour cream, sliced jalapeño, and remaining cheddar.
