Burrito Bowl Soup
Serves: 4
  • 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 c. frozen corn
  • 6 c. chicken broth
  • 15 oz. green chile sauce
  • 1 c. white rice
  • 2 c. mozzarella
  • kosher salt
  • Hot sauce, for serving
  • Chopped avocado, for serving
  • Sour cream, for serving
  • Crushed tortilla chips, for serving
  1. In 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.
  2. Reduce 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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