Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 red onion, diced
- 1 green pepper, diced
- 1 jalapeno, ribs and seeds remove, minced
- 5 cloves garlic, minced
- 1-3 teaspoons chiles in adobo
- 2 tablespoons cumin
- 1/2 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 3 (15 oz.) cans black beans, drained and rinsed
- 1 (15 oz.) can corn, drained
- 1 (15 oz.) can fire roasted diced tomatoes
- 3 cups V8 (or other brand vegetable juice)
- 32 oz. vegetable broth
- 1 cup uncooked rice
- 1 tablespoon sugar, optional
- juice of 1 lime
- Kosher salt
- fresh cracked pepper
Garnish:
- tortilla chips
- sliced avocado
- sliced jalapeno
- fresh chopped cilantro
Instructions
- Heat oil in a large pot over medium heat.
- Add onion, green pepper and a large pinch of salt and pepper. Cook, stirring frequently for 4-5 minutes.
- Add jalapeno and garlic to the pot and cook for another minute, stirring frequently.
- Add chiles in adobo, cumin, chili powder, garlic powder, black beans, corn, tomatoes, vegetable juice, vegetable broth and rice.
- Stir everything together and bring to a simmer over medium heat.
- Cover and simmer over low heat for about 10 minutes or until the rice is cooked through. Be sure to stir every couple minutes.
- Stir in sugar if desired along with juice of 1 lime. Season to taste with salt and pepper and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mexican/American
Nutrition
- Serving Size: 1/8 of soup
- Calories: 321
- Sugar: 10.1 g
- Sodium: 1160.7 mg
- Fat: 3.4 g
- Carbohydrates: 61.6 g
- Fiber: 14.5 g
- Protein: 13.4 g
- Cholesterol: 0 mg
