Hearty Rice and Bean Enchilada Soup
Ingredients
- 2 tbsp avocado oil
- 1 sweet onion chopped
- 1 poblano pepper seeded and diced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- 3-3½ cups vegetable broth
- 2 cups red enchilada sauce
- 15 oz can fire-roasted diced tomatoes
- 15 oz black beans rinsed and drained
- 15 oz pinto beans rinsed and drained
- 10 oz package frozen organic corn
- Juice of 1 lime
- 1 ½ cups pre-cooked rice brown or white
- 1 cup shredded cheddar cheese optional for topping
Instructions
- Heat the avoado oil in a duch oven over medium heat, then ass the onions and poblano pepper. Saute for 5-6 minutes until the veggies are soft and starting to brown.
- Add the rest of the ingredients to the pot except for the rice and cheese (if using). Stir everything together and simmer on medium-low heat for 20 minutes.
- After 20 minutes, stir in the precooked rice and continue to cook for 5 more minutes. Add more broth if needed and cheese, optional.Serve hot.