Description
A comforting and hearty soup that transforms the flavors of stuffed peppers into a delicious warm bowl, perfect for chilly nights.
Ingredients
Scale
- 1 lb Ground Meat (beef, turkey, or chicken)
- 1 cup Chopped Onions
- 3 cloves Garlic, minced
- 2 Bell Peppers, chopped
- 1 cup Green Chiles (canned, fresh, or frozen)
- 1 cup Rice (long grain, wild, or quinoa)
- 14.5 oz Canned Diced Tomatoes
- 4 cups Vegetable or Chicken Broth
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Chili Powder
- Salt and Pepper to taste
Instructions
- In a large pot, brown the ground meat over medium heat. Drain the excess fat and return it to the pot.
- Add chopped onions and minced garlic, cooking until the onions are translucent and fragrant.
- Toss in the chopped bell peppers and green chiles, allowing them to soften for a few minutes.
- Pour in diced tomatoes and broth, stirring to combine all the flavors.
- Add the rice and spices to the pot. Bring to a boil, then reduce the heat and let it simmer until the rice is tender, about 20 minutes.
- Taste and adjust the seasoning with more salt and pepper if needed!
Notes
Letting the soup simmer allows flavors to meld beautifully; adjust the spice according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg