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)
Cuisine: mexican
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

4.50 (6)

⏱ 50 mins 🍽 6-8 serving(s) 🌶 mexican 🏷 Southwestern U.S.

Bring a fiesta to your table with this warm and satisfying soup. It combines spicy jalapeño, brown rice, pinto beans, and tomatoes in a rich broth flavoured with taco seasoning. Simple to prepare with common ingredients, it's a complete meal ideal for a hungry family. Serve it garnished with crushed tortilla chips and shredded cheddar cheese for added texture and flavour. This recipe yields 6-8 servings and is ready in about 50 minutes.

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

Method

Heat the olive oil in a large stock pot and cook the diced jalapeño until softened and aromatic, which should take 3-4 minutes.
Pour in the chicken broth and bring the liquid to a rolling boil.
While waiting for the broth to boil, place the brown rice in a fine strainer and rinse it thoroughly under cold running water until the water runs clear to remove excess starch.
Add the rinsed brown rice, dried onion, tomato sauce, taco seasoning, dried parsley, pinto beans and the can of diced tomatoes with its juice to the pot.
Lower the heat to medium-low, give everything a good stir, cover the pot and let it simmer for 30-45 minutes, or until the rice is fully cooked as per the package instructions.
Serve the soup by ladling it into individual bowls. Top each portion with a handful of crushed corn tortilla chips and a generous sprinkle of grated cheddar cheese.
Enjoy your meal.

Nutrition (per serving)

Sodium950100 mg

Recipe details

CategorySouthwestern U.S.

Cuisinemexican

Authorkitty.rock