Fajita veggies and brown rice with a rich veggie stock broth! Perfect for a healthy lunch or dinner!
I hope you’re not getting tired of my Mexican theme for the month! I have quite a few more recipes up my sleeve. This one is actually something I’ve been making weekly for a few months. I realized after making it on SnapChat a few times that I’d never shared it on the blog.
This is the veggie version of the soup, just to keep it a bit lighter. It’s just as healthy if you add some shredded chicken! You can bulk it up with even more veggies such as zucchini, corn, mushrooms or even sweet potato noodles. The possibilities are endless!
Part of my weight loss journey has been to eat more meals during the day so I’m not famished at night. My Sunday prep time really helps me have healthy options to grab on the go for the morning and items like this soup for a tasty lunch. I truly get so filled up from this soup–the broth and fiber from the beans keep me from getting hangry at 3:00.
It’s completely optional to add crispy tortilla pieces, it just adds more of a tortilla soup consistency. Instead of using store bought tortilla chips, I just lightly crisp corn tortillas on the stove in a dry pan. It’s crazy how crispy they get without any oil! You can also use my baked chip recipe.
The avocado topping is a must! It adds a buttery texture to the soup that is to die for. Plus, avocado is a healthy fat–don’t be afraid to add some to your diet.
I like to store the soup in wide mouth mason jars with reusable lids. Each batch fills about 3 large mason jars–perfect for weekday lunches! I haven’t tried freezing this yet, it never lasts long enough. Be sure to let me know if you try it.
- 2 Tablespoons canola oil
- 3 peppers (any color), seeded and sliced in thin, bite sized strips
- 1 large onion , thinly sliced
- 2 carrots , peeled and sliced in coins
- 2 cloves of garlic , minced
- 1 chipotle in adobo sauce , finely chopped
- 1 can black beans , drained and rinsed
- 1 can petite diced tomatoes
- 1.5 cups cooked brown rice (frozen is okay)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 cup cilantro , finely chopped
- salt , to taste
- 2 Tablespoons of Vegetable bouillon
- 8 cups water
- 1 lime , juiced plus zest
- 2 corn tortillas
- 1/2 avocado
- Optional: sliced green onions and cheese to top
In a large soup pot, heat canola oil over medium high heat. Add peppers and onions. Allow to cook, stirring frequently, for 5-6 minutes. Add carrots and garlic.
Once carrot is softened, add chipotle, tomatoes and black beans. Stir to incorporate.
Season with salt, cumin, chili powder. Add vegetable bouillon. Stir.
Slowly pour water into pot. Bring to a bubble, then reduce heat.
Add brown rice. Allow to cook for 15-20 minutes. Taste broth, add more bouillon, if necessary.
In a pan, heat tortillas slowly on low heat, flipping every 30 seconds, until brown and crispy. Set aside.
To finish soup, add lime juice and cilantro.
Chop the tortillas in thin strips.
Pour soup into a bowl, topping with tortilla strips and avocado. Sprinkle with salt and lime zest, even serving with a lime wedge.
What’s your favorite healthy lunch? Give me some ideas!