Mexican Bean Burrito Soup
1 tsp. vegetable oil
1/2 medium onion, diced
1 lb. ground beef chuck
1 cup smooth taco sauce
32 ounces ready to serve beef broth
1 cup water
2 tbsp. chili powder
1 tbsp. Adobo seasoning with cumin
1 tsp. oregano
1 can Northern, pinto or black beans, rinsed and drained
1 can refried beans
3/4 cup uncooked instant brown or white rice
Shredded Cheddar cheese
Heat the oil in a soup/stock pot and saute the onion until soft. Add the ground chuck, breaking apart as it browns. When the meat is browned and no longer pink, add the beef broth, water, taco sauce, spices and beans. Mix with a wooden spoon, and bring to a boil. Boil for 5-8 minutes, then add the rice. Cover, and simmer for 5 more minutes if it's brown instant rice. If it's white instant rice, remove from heat at that point and cover. Allow it to sit covered for up to ten minutes after removed from heat.
Serve in bowls with shredded cheese and crumbled tortilla chips. Serves 6.
OPTIONS: If you want to leave out the meat, add another can of beans. This would also be good with shredded cooked pork or chicken in place of the ground beef. Sour cream and extra hot sauce could be served with it as well.
On OFL I shared more spicy soups: