(hint: use leftover rice or cook some ahead)

Place 1/2 cup of the broth in a saucepan with the onion and bell pepper. Cook for 5 minutes. Add remaining broth, salsa, beans, corn, and cumin. Bring to a boil. Cover, cook over low heat for 10 minutes.

Meanwhile, chop the avocado and breakup the chips into bite-sized pieces. Set aside.

Add the rice to the soup and season with Tabasco, if desired. Cook uncovered for another 5 minutes, stirring frequently.

To serve, place some of the avocado and chips in individual serving bowls. Ladle the soup over and serve.

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