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One-pot Mexican Soup

One-Pot Mexican Soup

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Who needs tortilla soup when you can have this one-pot Mexican soup using leftover brown rice, black beans, and pinto beans? It is so wonderfully satisfying with hearty beans, tangy tomatoes, and classic Mexican flavors like cumin. The next time you are craving Mexican food, try this filling and healthy Mexican soup that you can enjoy as a lunch or dinner.
Servings: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 6 cups vegetable broth, (low sodium)
  • 1 medium white onion, (diced)
  • 3 cups beans, (cooked-black beans and pinto beans)
  • 1 cup diced tomatoes, (canned)
  • 8 oz tomato sauce
  • 2 cloves garlic, (minced)
  • 1 bell pepper, (diced)
  • 2 cups brown rice, (cooked)
  • 2 (1) Jalapeno seeded and (1) diced
  • 1 cup organic corn, (frozen)
  • 1/2 teaspoon cumin powder
  • 1 juice of lemon
  • Salt and pepper, (to taste)

Instructions

Cooking Directions Stove Top Method

  • Bring vegetable broth to simmer in a large pot.
  • Add onions, cooked beans, diced tomatoes, bell peppers, jalapenos,[3]  brown rice, corn, and tomato sauce, and let simmer for about 30 minutes. (For beans, I like using 2 cups of black beans and 1 cup of pinto beans.)
  • Season with cumin, lemon juice, salt, and pepper.
  • Serve with a side of this fresh and flavorful Mango Jicama Salad and Spicy Guacamole with Corn for the perfect at-home Mexican fiesta!
  • Serve immediately.

Instant Pot Method

  • In an Instant Pot, add all ingredients.
  • Close the lid on the pot and turn the valve from “Venting” to “Sealing” position, then press “Cancel”.
  • Set the pot to “Manual/Pressure Cook” (high pressure) and set the timer to 2 minutes.
  • Do a quick release and once the pressure is released, open the lid and stir well.
  • Serve with a side of this fresh and flavorful Mango Jicama Salad and Spicy Guacamole with Corn for the perfect at-home Mexican fiesta!
  • Serve immediately.

BON APPÉTIT!

    Pro Tips

    • You can store your leftover One Pot Mexican Soup in an airtight container for up to 3-5 days in the refrigerator.
    • You can keep in the freezer in a Ziploc or airtight container for 5-6 months.
    • When reheating, add to a pan on medium-low heat until heated all the way through.
    •  Serve with Spicy Guacamole with Corn and chips.
    • Serve with a side of fresh Mango Jicama Salad.
    • Don’t have black beans or pinto beans on hand, no problem, try garbanzo beans or cannellini beans.

    Leave a comment below and let me know how you served this!

      Equipment

      • Instant Pot