Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 cups cooked rice
- 2 cups shredded cheese
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant.
- Add the bell peppers and cook until softened.
- Stir in the vegetable broth and diced tomatoes. Bring to a simmer.
- Add the cooked rice, cheese, and spices. Stir until the cheese has melted.
- Remove from heat and stir in the fresh cilantro.
- Serve hot, garnished with additional cilantro if desired.
Notes
- For a spicier soup, add more cayenne pepper or diced jalapeños.
- This soup can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Mexican
- Diet: vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg