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Burrito Bowl Soup
Yields:
4
Total Time:
35 mins
This super-cheesy soup will warm the entire bench.
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Ingredients
- 2 Tbsp. canola oil
- 1 diced large onion
- 2 minced garlic cloves
- 1 Tbsp. cumin
- 15 oz. canned diced tomatoes
- 15 oz. canned black beans
- 2 cups frozen corn
- 6 cups chicken broth
- 15 oz. green chile sauce
- 1 cup white rice
- 2 cups mozzarella
- kosher salt
- Hot sauce, for serving
- Chopped avocado, for serving
- Sour cream, for serving
- Crushed tortilla chips, for serving
Directions
- Step 1In a large pot, heat canola oil over medium heat. Add onion and garlic cloves and cook until golden, 6 to 8 minutes. Add cumin and cook, stirring, 1 minute. Add tomatoes, black beans, and frozen corn and stir until combined. Add chicken broth, green chile sauce, and white rice and bring to a boil.
- Step 2Reduce heat to a simmer and cook, covered, stirring regularly, until rice is tender, about 20 minutes. Stir in mozzarella until melted. Season with salt and top with hot sauce, avocado, sour cream, and tortilla chips.
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