Recipe by kitty.rock
Have a fiesta any day of the week! This soup is warm and filling – and easily prepared. Spicy and flavorful, and using ingredients readily found in your pantry, this soup comes together quickly and is sure to please a hungry family. Serve with a side salad and warm tortillas for dipping, or use the garnish option of crushed corn tortilla chips and shredded cheddar cheese. Ole!
- 1 teaspoon olive oil
- 1 -2 jalapeno pepper, fine dice (seeded and deribbed)
- 6 cups chicken broth (or water with chicken-flavored bouillon)
- 3⁄4 cup long grain brown rice, rinsed before cooking
- 2 tablespoons dried onion, minced
- 1 (8 ounce) can tomato sauce (regular or Mexican style)
- 2 tablespoons taco seasoning
- 1 tablespoon dried parsley
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 1 (8 -10 ounce) can diced tomatoes, with juice (Rotel or regular)
- corn tortilla chips
- 2 -4 ounces shredded cheddar cheese
Directions See How It's Made
- In a large stock pot, add olive oil and jalapeno. Sauté pepper until soft and fragrant, 3-4 minutes.
- Add chicken broth and bring to a boil.
- Meanwhile, measure out the rice. Put rice in a strainer/fine colander and rinse under cold running water until water runs clear. (This removes some of the starch.).
- To the stock pot, add the brown rice, onion, tomato sauce, seasonings, pinto beans and diced tomatoes.
- Reduce heat to medium-low, stir pot, cover and simmer 30-45 minutes (until rice is done, according to your package directions).
- To serve, ladle soup into bowls. Add crushed corn tortilla chips and sprinkle with grated cheddar cheese.