SPICY FIESTA TACO SOUP

Spicy Fiesta Taco Soup image

Provided by kitty.rock

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

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

Steps:

In a large stock pot, add olive oil and jalapeno. Sauté pepper until soft and fragrant, 3-4 minutes.
Add chicken broth and bring to a boil.
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.).
To the stock pot, add the brown rice, onion, tomato sauce, seasonings, pinto beans and diced tomatoes.
Reduce heat to medium-low, stir pot, cover and simmer 30-45 minutes (until rice is done, according to your package directions).
To serve, ladle soup into bowls. Add crushed corn tortilla chips and sprinkle with grated cheddar cheese.
Enjoy!