Burrito Bowl Soup

By charlotteh371

Ingredients

• 2 2 2 tbsp. canola oil
• 2 2 2 tbsp. canola oil
• 2 2 2 tbsp. canola oil
• 1 1 1 diced large onion
• 1 1 1 diced large onion
• 1 1 1 diced large onion
• 2 2 2 minced garlic cloves
• 2 2 2 minced garlic cloves
• 2 2 2 minced garlic cloves
• 1 1 1 tbsp. cumin
• 1 1 1 tbsp. cumin
• 1 1 1 tbsp. cumin
• 15 15 15 oz. canned diced tomatoes
• 15 15 15 oz. canned diced tomatoes
• 15 15 15 oz. canned diced tomatoes
• 15 15 15 oz. canned black beans
• 15 15 15 oz. canned black beans
• 15 15 15 oz. canned black beans
• 2 2 2 c. frozen corn
• 2 2 2 c. frozen corn
• 2 2 2 c. frozen corn
• 6 6 6 c. chicken broth
• 6 6 6 c. chicken broth
• 6 6 6 c. chicken broth
• 15 15 15 oz. green chile sauce
• 15 15 15 oz. green chile sauce
• 15 15 15 oz. green chile sauce
• 1 1 1 c. white rice
• 1 1 1 c. white rice
• 1 1 1 c. white rice
• 2 2 2 c. mozzarella
• 2 2 2 c. mozzarella
• 2 2 2 c. mozzarella
• kosher salt
• kosher salt
• kosher salt
• Hot sauce, for serving
• Hot sauce, for serving
• Hot sauce, for serving
• Chopped avocado, for serving
• Chopped avocado, for serving
• Chopped avocado, for serving
• Sour cream, for serving
• Sour cream, for serving
• Sour cream, for serving
• Crushed tortilla chips, for serving
• Crushed tortilla chips, for serving
• Crushed tortilla chips, for serving

Preparation

Step 1

DIRECTIONS
In a large pot, heat canola oil over medium heat. Add onion and garlic cloves and cook until golden, 6 to 8 minutes. Add cumin and cook, stirring, 1 minute. Add tomatoes, black beans, and frozen corn and stir until combined. Add chicken broth, green chile sauce, and white rice and bring to a boil.
Reduce heat to a simmer and cook, covered, stirring regularly, until rice is tender, about 20 minutes. Stir in mozzarella until melted. Season with salt and top with hot sauce, avocado, sour cream, and tortilla chips.