Green Chile Rice and Black Bean Soup

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 Easy Vegan Parmesan RisottoVeggie Meatball Tortellini SoupPesto RigatoniGeneral Tso’s Tofu