Why You’ll Love This Recipe

This burrito-inspired soup is a comforting and flavorful dish that brings together all the delicious elements of a classic burrito in a warm, hearty bowl. It’s easy to make, packed with protein and fiber, and fully customizable to suit your taste preferences. Whether you’re looking for a cozy meal on a cold evening or a nourishing dish for meal prep, this soup is sure to satisfy. Plus, it’s a one-pot wonder, making cleanup a breeze!

Ingredients

Ground beef or shredded chicken
Onion
Garlic
Bell peppers
Canned diced tomatoes
Tomato paste
Black beans
Pinto beans
Corn kernels
Cooked rice
Chicken or vegetable broth
Taco seasoning
Cumin
Chili powder
Paprika
Salt and pepper
Lime juice
Fresh cilantro
Sour cream
Shredded cheese
Avocado
Tortilla chips

Directions

Sauté the Aromatics: In a large pot or Dutch oven over medium heat, cook the ground beef or shredded chicken until browned. Remove from the pot and set aside.
Cook the Vegetables: Add chopped onion, garlic, and bell peppers to the same pot. Sauté until softened and fragrant.
Add the Base Ingredients: Stir in canned diced tomatoes, tomato paste, black beans, pinto beans, corn, and cooked rice.
Season the Soup: Add taco seasoning, cumin, chili powder, paprika, salt, and pepper. Stir well to combine.
Simmer: Pour in the chicken or vegetable broth and bring the soup to a gentle simmer. Let it cook for about 20 minutes, allowing the flavors to meld.
Finish with Freshness: Stir in freshly squeezed lime juice and chopped cilantro. Taste and adjust seasonings as needed.
Serve: Ladle the soup into bowls and garnish with sour cream, shredded cheese, avocado slices, and crushed tortilla chips.

Variations

Vegetarian Version: Skip the meat and use extra beans or lentils for a hearty, plant-based alternative.
Spicy Kick: Add diced jalapeños or a splash of hot sauce for extra heat.
Low-Carb Option: Omit the rice and use cauliflower rice instead.
Creamy Version: Stir in a bit of heavy cream or cream cheese for a richer texture.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 bowls

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring occasionally until heated through.

FAQs

Can I make this soup in a slow cooker?

Yes! Brown the meat first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

What can I use instead of black beans?

You can use kidney beans, chickpeas, or extra pinto beans as a substitute.

Can I use fresh tomatoes instead of canned?

Yes, but you may need to add extra broth or water since fresh tomatoes release more liquid as they cook.

Is this soup gluten-free?

Yes, as long as your taco seasoning and broth are gluten-free.

How do I thicken the soup?

Let it simmer uncovered for a bit longer, or mash some of the beans to create a thicker consistency.

Can I make this soup dairy-free?

Yes, simply omit the cheese and sour cream or use dairy-free alternatives.

What kind of rice works best?

White rice, brown rice, or even quinoa can be used based on your preference.

How can I add more protein?

Try adding extra chicken, ground turkey, or even tofu for a protein boost.

Can I make this ahead of time?

Absolutely! The flavors develop even more if made a day ahead and reheated before serving.

What toppings go well with this soup?

Shredded lettuce, diced tomatoes, pickled jalapeños, or even a drizzle of ranch dressing can elevate the flavors.

Conclusion

This burrito-inspired soup is a fun and easy way to enjoy the bold flavors of a burrito in a warm, comforting bowl. It’s versatile, satisfying, and perfect for meal prep or feeding a crowd. Try this recipe today and customize it to your liking with your favorite toppings and variations!

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