Green Chile Rice and Black Bean Soup ~
A deliciously filling weeknight dinner, this quick and easy soup combines the Tex-Mex flavors of green chiles, black beans, and Southwest spices.
A few simple ingredients are all you need and just like that, you’ve got a hearty and healthy dinner on the table in under 30 minutes!
Why you will love this soup:
- simple and savory
- ridiculously easy to make
- uses pantry ingredients
- high in protein – thank you, black beans
- mild enough for the kids
- you control the heat – use Hatch green chiles to kick it up
- leftovers keep well in the fridge
Ingredients for Green Chile Rice and Black Bean Soup:
- medium-grain white rice
- sea salt
- olive oil
- yellow onion
- vegan chicken-style broth
- black beans
- diced green chiles
- dried oregano
- ground cumin
- garlic powder
How to make Green Chile Rice and Black Bean Soup:
For the rice:
Into a medium-size saucepan over medium-high heat, add water and sea salt. Bring to a boil then add the rice. Reduce heat to low then cover and simmer 15-20 minutes, or until rice is tender and the broth is absorbed. Remove from heat and set aside.
For the soup, while the rice is cooking:
Into a soup pot over medium-high heat, add the olive oil. When the oil is hot, add onion, oregano, cumin, and garlic powder.
Cook, stirring frequently for 3 minutes until onion is softened.
Add the chicken-style broth, black beans, diced green chiles. Reduce heat to low then cover and simmer 15 minutes to heat through.
To serve:
Spoon 1/4 of the cooked rice into each serving bowl.
Ladle 1/4 of the soup into each bowl.
Garnish with cheddar cheese and serve hot.
Cheers!
More recipes for dinner in a hurry:
Vegan Sausage and Peppers Pasta
Veggie Meatball Tortellini Soup
Green Chile Rice and Black Bean Soup
Ingredients
- 1 cup medium-grain white rice
- 1 teaspoon sea salt
- 1 teaspoon olive oil
- 1/4 cup yellow onion diced
- 4 cups vegan chicken-style broth
- 14 ounces black beans rinsed and drained
- 7 ounces diced green chiles with liquid
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1/4 teaspoon garlic powder
Instructions
For the rice:
- Into a medium-size saucepan over medium-high heat, add water and sea salt. Bring to a boil then add the rice. Reduce heat to low then cover and simmer 15-20 minutes, or until rice is tender and the broth is absorbed. Remove from heat and set aside.
For the soup, while the rice is cooking:
- Into a soup pot over medium-high heat, add the olive oil. When the oil is hot, add onion, oregano, cumin, and garlic powder.
- Cook, stirring frequently for 3 minutes until onion is softened.
- Add the chicken-style broth, black beans, diced green chiles. Reduce heat to low then cover and simmer 15 minutes to heat through.
To serve:
- Spoon 1/4 of the cooked rice into each serving bowl.
- Ladle 1/4 of the soup into each bowl.
- Garnish with cheddar cheese and serve hot.
Nutrition
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