Lunch: Burrito Bowl Soup

Recipe by Lindsay Funston Ethan Calabrese

Ingredients

2 tbsp. canola oil
1 diced large onion
2 minced garlic cloves
1 tbsp. cumin
15 oz. canned diced tomatoes
15 oz. canned black beans
2 c. frozen corn
6 c. chicken broth
15 oz. green chile sauce
1 c. white rice
2 c. mozzarella
kosher salt
Hot sauce, for serving
Chopped avocado, for serving
Sour cream, for serving
Crushed tortilla chips, for serving

Instructions

In a large pot, heat canola oil over medium heat. Add onion and garlic cloves and cook until golden, 6 to 8 minutes. Add cumin and cook, stirring, 1 minute. Add tomatoes, black beans, and frozen corn and stir until combined. Add chicken broth, green chile sauce, and white rice and bring to a boil.
Reduce heat to a simmer and cook, covered, stirring regularly, until rice is tender, about 20 minutes. Stir in mozzarella until melted. Season with salt and top with hot sauce, avocado, sour cream, and tortilla chips.

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