Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 1 stalk of celery (chopped)
- 2 red bell peppers (chopped)
- 4 cloves garlic (minced)
- 2 carrots (chopped)
- 4 cups chicken stock (or vegetable stock)
- 1 tablespoon tomato paste
- 14 ounces canned black beans (rinsed and drained)
- 14 ounces canned kidney beans (rinsed and drained)
- 14 ounces canned pinto beans ((or other white beans) rinsed and drained)
- 28 ounces canned diced tomatoes (with juices)
- 8 piquanté peppers (Mild or hot, chopped (or drained canned green chilis))
- fresh cilantro (A good handful, chopped)
- kosher salt (to taste)
- 1½ teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- ½ teaspoon black pepper (freshly grated)
- ½ teaspoon cayenne pepper ((optional) plus more if you like it spicy)
- ¾ cup long grain rice (see recipe notes below)
- cheddar cheese (freshly grated for serving)
- 1 tablespoon fresh lime juice
- sour cream (for serving)
- Guacamole (for serving)
Instruction
- Heat the oil in a large stockpot over medium-high heat. Add the onion, celery, carrots, and red pepper and sauté for 5 to 7 minutes, or until the onions are translucent and the celery & peppers start to soften.
- Add the garlic and cook for another minute until fragrant.
- Add the tomato paste and mix to combine.
- Slowly add the chicken stock mixing to combine.
- Add all the beans, tomatoes, piquanté peppers, cilantro, salt, cumin, paprika, black pepper, cayenne pepper, and oregano and stir to combine.
- Bring the mixture to a boil, reduce heat to low, and cook 20 minutes, stirring occasionally so that the soup does not stick to the bottom of the pot.
- Add the rice, bring to a boil and lower the heat back to low. Let simmer 15 to 20 minutes longer or until the rice is tender and the vegetables are the desired softness.
- Stir in the lime juice, taste for seasoning, and season with more salt as needed. Serve topped with grated cheddar cheese, sour cream, and guacamole.
