| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- 3/4 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 15-ounce can diced tomatoes with green chiles
- 1 15-ounce can no-salt-added black beans, drained and rinsed
- 1 15-ounce can no-salt-added pinto beans (do not drain)
- 1 1/2 cups cooked brown rice, thawed if frozen
- 1/2 cup fresh cilantro, roughly chopped
- 8 corn tortillas
- 1/2 cup shredded low-fat cheddar cheese (about 2 ounces)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
- Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.
- Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas.
Nutrition Facts
| Calories | 390 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 5 milligrams |
| Sodium | 670 milligrams |
| Carbohydrates | 67 grams |
| Dietary Fiber | 10 grams |
| Protein | 14 grams |
Reviews
I also made several modifications but the end result was really amazing. I also used broth instead of water and added tomato paste. And I also added corn on the cob hatch chilies seasoning. And more cumin then the recipe called for.
Even though I followed the advice of those below and only used 5 cups of chicken broth instead of 6 cups of water, the soup was still thin. I also mashed all of the pinto beans and added 1 Tbs. of tomato sauce. The soup did have good flavor, so if I make this again, I will only use 4 cups of chicken broth. I also used one bag of Success brown rice for ease and served the soup with FNM’s Meaty Quesadillas.
After reading reviews I swapped most of the water for pureed tomatoes (leftover in the fridge) and chicken broth. That gave a big tomato flavor and the soup thickened nicely. I added extra cumin to increase flavor.
I agree with others that it was too watered down and doesn’t look anything like the picture. I added a small can of tomato paste to help thicken which also boosted the flavour.
I added 5 cups of chicken stock instead of 6 cups of water. I also added a little more rice. I did not mash the beans. The flavor was just right.
I had to make some modifications, but I think this soup turned out great! I used 5 cups of low sodium chicken stock instead of 6 cups of water to add more flavor and keep the soup from being too thin. I also added more rice than the recipe suggested which helped thicken it.
This was a disappointment. The soup was way too watered down, it looked nothing like the picture. Six cups of water is way too much. The flavor was bland. Will not make again.
The ingredients were great but the taste was not. My base did not thicken. It was watery looking and flavorless. Very disappointing because I used fresh, organic ingredients.
This soup was delish! I used chicken stock instead of water but other than that I followed the recipe. It wasn’t as thick as the picture looks but that didn’t mess with the taste. This will stay in the rotation.
Flavor was decent, but didn’t thicken up as advertised.