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1 tablespoon extra-virgin olive oil
1/2 small onion, minced
2 garlic cloves
2 teaspoons chili powder
1/4 teaspoon cumin
2 cans (14.5 ounces) seasoned black beans, drained but not rinsed
3 1/2 cups water
1 cup chicken broth
1 tablespoon canola or vegetable oil
1 cup long-grain white rice
Juice of 1/2 lime
3 tablespoons chopped cilantro
4 to 5 dashes green Tabasco sauce
1. Heat extra-virgin olive oil in a large soup pot over medium heat. Add onion, season with salt and pepper to taste, and saute until soft, about 10 minutes. Add garlic and saute for 30 seconds, stirring constantly. Add chili powder and cumin and saute for 30 more seconds. Add beans, 1 1/2 cups water, and chicken broth and bring soup to a boil. Reduce heat slightly and simmer for 15 minutes.
2. While soup is simmering, bring remaining water, canola oil, and 1/2 teaspoon salt to a boil in a saucepan. Add rice, cover, turn heat down to medium-low, and simmer until rice is tender, about 15 minutes. Stir to fluff and add lime juice and cilantro.
3. Scoop two ladlefuls of soup into a blender or food processor and blend until almost smooth. Add blended soup back into the pot and add hot sauce, stirring to combine.
4. To serve, scoop cooked rice into bottom of bowls and top with hot soup. Top with sliced avocado, salsa, and sour cream, as desired.
Nutrition score per serving: 393 calories, 8g fat, 69g carbs, 11g protein
Recipe provided by Iowa Girl Eats
Enjoy delectable breakfasts, lunches, dinners, and even desserts without fearing what the scale says the next time you hop on it
Enjoy delectable breakfasts, lunches, dinners, and even desserts without packing on pounds.