Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 –4 cloves garlic, minced
- 1 teaspoon cumin
- 1 10 oz can diced tomatoes with juices
- 1 4 oz can diced green chiles
- 1 cup uncooked long-grain white rice
- 1 15 oz can vegan charro beans (or pinto beans with seasoning)
- 1 cup frozen charred street corn
- 5 –6 cups vegetable stock
- Salt and black pepper, to taste
- optional toppings: cilantro, avocado, lime wedges, tortilla strips
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion and bell pepper for 4–5 minutes until softened.
- Add minced garlic and cook for 30 seconds.
- Stir in cumin, diced tomatoes with juices, and diced green chiles.
- Add uncooked rice, charro beans, street corn, and vegetable stock. Season with salt and pepper.
- Bring to a boil, then reduce heat to a simmer. Cook, covered, for about 20 minutes or until rice is tender.
- Serve hot, topped with optional cilantro, avocado, lime wedges, and tortilla strips.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to customize the toppings based on your preference.
For a spicier kick, add jalapeños or hot sauce to the soup.
This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg