Print
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 an additional 30 seconds.
- Stir in cumin, diced tomatoes with juices, and diced green chiles, cooking for about 1 minute.
- Add uncooked rice, charro beans, charred street corn, and vegetable stock to the pot.
- Season with salt and black pepper to taste before bringing to a boil.
- Reduce heat and let the soup simmer until the rice is fully cooked, about 20 minutes.
- Serve hot with optional toppings like cilantro, avocado, lime wedges, and tortilla strips.
Notes
For extra flavor, add your favorite spices or herbs to the soup while cooking.
Feel free to replace the charred street corn with fresh corn when in season.
This soup freezes well, making it ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg