Taco Soup

I was just in Utah over Easter and it snowed the whole time – shouldn’t it be spring?! So, I made one of my favorite warm-me-up suppers – Taco Soup.

• 2          Tbs      Extra Virgin Olive Oil
• 1                      jalapeno, stemmed, seeded if desired and minced
• 1                      onion, diced
• 2          cloves  garlic, minced
• 3/4       cup      brown rice, uncooked
• 1 1/2    tsp        ground cumin
• 1          tsp        dried oregano
• 1          tsp        dried thyme
• 1/2       tsp        garlic powder
• 1/4       tsp        cayenne pepper
• 1          can (15 oz) diced tomatoes in juice
• 1/2       cup      prepared salsa
• 1          quart    vegetable broth
• 1          can (15 oz)      black beans, rinsed and drained
• 1          can (15 oz)      white or red kidney beans, rinsed and drained
• 1          can (11 oz)      corn, drained
• salt and pepper
• avocados
• green onion, sliced
• cilantro, chopped
• corn chips

Sauté jalapeño, onion, and garlic in a large pot over medium heat. Cook until soft, about 5 minutes. Add seasoning and rice. Stir together. Add canned ingredients, broth and salsa. Bring to a boil and simmer, covered, for 45 -60 minutes. Serve with avocado, green onion, cilantro, and corn chips.  Serves 4-6.

This stores well in the fridge for 2-3 days or freeze in individual portions for up to 3 months.

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