Spicy Fiesta Taco Soup

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1 -2 jalapeno pepper, fine dice (seeded and deribbed)
• 6 cups chicken broth (or water with chicken-flavored bouillon)
• 3/4 cup long grain brown rice, rinsed before cooking
• 2 tablespoons dried onion, minced
• 1 (8 ounce) can tomato sauce (regular or mexican style)
• 2 tablespoons taco seasoning
• 1 tablespoon dried parsley
• 2 (15 ounce) cans pinto beans, drained and rinsed
• 1 (8 -10 ounce) can diced tomatoes, with juice (rotel or regular)
• corn tortilla chips
• 2 -4 ounces shredded cheddar cheese

Recipe

• 1 in a large stock pot, add olive oil and jalapeno. sauté pepper until soft and fragrant, 3-4 minutes.
• 2 add chicken broth and bring to a boil.
• 3 meanwhile, measure out the rice. put rice in a strainer/fine colander and rinse under cold running water until water runs clear. (this removes some of the starch.).
• 4 to the stock pot, add the brown rice, onion, tomato sauce, seasonings, pinto beans and diced tomatoes.
• 5 reduce heat to medium-low, stir pot, cover and simmer 30-45 minutes (until rice is done, according to your package directions).
• 6 to serve, ladle soup into bowls. add crushed corn tortilla chips and sprinkle with grated cheddar cheese.
• 7 enjoy!