Heat oil in a large pot over medium heat. Stir in peppers and onions, garlic and cumin.
Cook 5 minutes until vegetables are tender. Mix in tomatoes and chile peppers.
Pour in broth and season with salt and pepper.
Bring to a boil, reduce heat to low; simmer for 30 minutes. Add in lime juice and blend with an immersion blender. In 6 bowls (or into the soup if desired), add 1/2 cup each rice and black beans.
Ladle soup over rice and beans; top with pico de gallo and your choice of garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1958g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 151 (7%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 57.9mg||2 %|
|Potassium 3848.3mg||101 %|
|Total Carbohydrate 401.8g||118 %|
|Dietary Fiber 69.3g||277 %|
|Sugars, other 332.5g|
|Protein 83.8g||120 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2061
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