Fajita Veggie & Brown Rice Soup
  • 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
  1. 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.
  2. Once carrot is softened, add chipotle, tomatoes and black beans. Stir to incorporate.
  3. Season with salt, cumin, chili powder. Add vegetable bouillon. Stir.
  4. Slowly pour water into pot. Bring to a bubble, then reduce heat.
  5. Add brown rice. Allow to cook for 15-20 minutes. Taste broth, add more bouillon, if necessary.
  6. In a pan, heat tortillas slowly on low heat, flipping every 30 seconds, until brown and crispy. Set aside.
  7. To finish soup, add lime juice and cilantro.
  8. Chop the tortillas in thin strips.
  9. Pour soup into a bowl, topping with tortilla strips and avocado. Sprinkle with salt and lime zest, even serving with a lime wedge.
Can be stored in refrigerator for up to 1 week. Do not add tortillas if storing, add only when serving.