Ingredients

The following ingredients have 6 Servings
  • 1 lb ground beef, lean 90/10 (this is important so that you don't have any fat to drain)
  • 1 tbsp olive oil
  • 1 cup onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeds and white ribs removed, minced about 2 tbsp
  • 4 cups chicken stock
  • 1 (14 oz) can tomato sauce
  • 2 (14 oz) cans fire roasted diced tomatoes, undrained
  • 2 tbsp brown sugar
  • 2 tsp salt
  • 3 tbsp taco seasoning
  • 2 cups cooked long grain rice (1 cup raw)
  • 2 cups pepper jack cheese, shredded, optional
  • cilantro for garnish (optional)

Instruction

  • Heat olive oil in a large soup pot or dutch oven set over medium high heat
  • Add the beef, onion, bell peppers and jalapeño
  • Cook until beef is fully browned and there are no longer any pink left, about 8 minutes.Add the chicken stock, tomato sauce, fire roasted tomatoes, brown sugar, salt, taco seasoning and rice to the pot
  • Bring to a simmer, stirring often so rice doesn’t stick to the bottom of the pan
  • Simmer for 30 minutes, until the soup is nice and thick
  • Serve in individual bowls topped with shredded pepper jack cheese.