Southwestern Soup with Beans, Corn & Rice
Posted Sep 19th, 2017
Makes 6 servings (1-1/2 cups each)
Prep. Time 10 minutes
Cook Time 25 minutes
2 tablespoons Always Save Vegetable Oil
1 cup chopped onion
2 teaspoons minced fresh garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1 carton (32 ounces) Always Save Beef or Vegetable Broth
1 ½ jars (24 ounces) Always Save Salsa
1 can (15.5 ounces) Always Save Pinto Beans, rinsed and drained
1 can (15.5 ounces) Always Save Whole Kernel Corn
1 cup (half a package) Best Choice Quick Rice
Always Save Sour Cream
Best Choice or Always Save Shredded Cheddar Cheese
Cook onion in oil in a large saucepan on medium-high heat 4 minutes, stirring occasionally. Add garlic and seasonings. Cook 1 additional minute.
Stir in broth, salsa, beans and corn. Bring to a boil; reduce heat to medium-low. Cook, uncovered 10 minutes. Add rice; return to a boil. Reduce heat to low. Cook, covered, 10 minutes.
Top each serving with sour cream, cheese and chives.