Spicy Fiesta Taco Soup

Name: Spicy Fiesta Taco Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 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

Submitted 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!"

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photo by Nif_H

Ready In:: 50mins
Ingredients:: 12
Serves:: 6-8

ingredients

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)
GARNISH
corn tortilla chips
2 -4 ounces shredded cheddar cheese

directions

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.
Enjoy!

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Reviews

I've made this soup several times and it is a wonderful weeknight meal. Thanks for sharing!

GibbyLou
Very easy to prepare, very healthy, and very GOOD! Made as directed. My DH thought there were "too many beans" and I thought of replying as did the country song with "Is that like too much fun or too much money!" I love the beans in this and the brown rice. It heated up well the next day for lunch and still had a great presentation. Perhaps adding more taco seasoning or something similar might take this to the next level for me. Thanks, FloridaNative! Made for Best of 2010 Tag Game upon Nif's recommendation.

mersaydees
Great soup! But then again, I love soup. This was warm and filling. DH didn't even miss the meat. Can't wait to taste the leftovers! Will definitely make this again. Made and reviewed for Dining on a $ ~ Fall 2010.

LARavenscroft
Soup is served almost every day in our house and I was very happy to make this soup, it was so tasty, spicy and filling perfect for a cold Autumn day. Made as the recipe directed with no changes. We had some the next day and it tasted even better all the flavours seemed stronger more flavoursome. Thank you for posting, good luck. Made for dinning on a $ 2010

Tea Jenny
I followed this just as written using Rotel. I had trouble getting the rice to cook. It took 1 hour and 15 minutes. The taste was ok but it seemed like something was missing. I wonder if less rice would help as it didn't hold up well in the refrigerater. The rice soaked up all the broth. Made for Dining On A Dollar 2010.

CJAY8248