Spicy Fiesta Taco Soup
photo by Nif_H
- Ready In:
- 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
- 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.
Questions & Replies
Got a question? Share it with the community!
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.
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
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.
see 1 more reviews