Burrito Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 218.0
  • Total Fat: 6.2 g
  • Cholesterol: 26.2 mg
  • Sodium: 726.1 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 5.8 g
  • Protein: 11.6 g

View full nutritional breakdown of Burrito Soup calories by ingredient
Submitted by:

Introduction

Inspired by my love of Chipotle and fall coming (soup season) I decided to make "Burrito Soup". It's yummy and you definitely will NOT miss the flour tortilla!! Inspired by my love of Chipotle and fall coming (soup season) I decided to make "Burrito Soup". It's yummy and you definitely will NOT miss the flour tortilla!!
Number of Servings: 15

Ingredients

    -2 chicken breasts, grilled.
    -3 andouille chicken sausages, grilled.
    -3 poblano peppers, chopped
    -2 red bell peppers, chopped
    -1/2 onion, chopped
    -2 cans organic pinto beans
    -1 can organic refried black beans
    -2 cartons of organic chicken broth
    -1 bag frozen organic corn
    -1 bag frozen organic spinach
    -2 small jars of salsa- 1 green, 1 red.
    -2 cups short grain brown rice.
    -juice of 3 limes

    For garnish:
    chopped cilantro
    lime wedges
    cheese
    sliced avocados
    tortilla chips

Directions

Pre-grill chicken and sausage, set aside.

In a large soup pot, sautee onion and peppers until tender in about 2-3 tablespoons of olive oil.

Once soft, add bag of frozen corn and frozen spinach and continue to sautee until they are no longer frozen.

Add 2 cans of pinto beans (drained) and 1 can of refried black beans. Also, pour in the 2 cartons of chicken stock, add chopped grilled chicken and chicken sausage as well as the brown rice and 2 jars of salsa.

Simmer on medium for 30-40 minutes until rice is cooked and most of the liquid is boiled off. Serve with any of the garnishes mentioned and enjoy!

No added salt, no thickening agent, dairy optional (with cheese) and full of yummy, fresh ingredients!!

Number of Servings: 15

Recipe submitted by SparkPeople user SONGBIRD1298.

Rate This Recipe