DESCRIPTION
This Burrito Soup recipe is simple to make with a handful of pantry staples you might already have on hand, and tastes just like a chicken burrito. Garnish with crispy flour tortilla strips, shredded cheddar, sour cream, sliced green onion, and cilantro.
Ingredients
- 3 Tbsp. olive oil
- 1 medium onion, small dice
- 2 medium poblano peppers, seeded, small dice
- 3/4 tsp. salt
- 4 garlic cloves, peeled, minced
- 1 (6 oz.) can tomato paste
- 1 (6.8 oz.) box Spanish rice with seasoning*
- 6 cups chicken stock**
- 1 (16 oz.) can refried beans
- 8 chicken tenderloins
Instructions
- In a Dutch oven or 8-quart stock pot heat oil over medium-high heat until shimmering. Stir in onion, poblano peppers, and salt. Cook, stirring occasionally, until onion and peppers are lightly charred, about 10 minutes.
- Add garlic and tomato paste. Cook, stirring constantly, 30 seconds.
- Stir in Spanish rice mix, including any seasonings in the package, and stir until well coated in tomato paste.Â
- Add chicken stock and refried beans, stir until smooth. Add chicken. Bring to boiling, reduce to a simmer. Cook 15 minutes, stirring occasionally.
- Shred chicken directly in pot. Cook, stirring occasionally, 5-7 minutes more or until rice is fully cooked. Serve warm.
Notes
*Brands of boxed Spanish rice with seasoning can range from 6.75, 6.8, and even 6.9 ounces. Anything within the 6-ounce range will work in this recipe, however, when given a choice, aim for the smallest weight. Zataran’s Spanish Rice was used while testing this recipe. Note that you can use plain uncooked long-grain white rice instead of Spanish rice. Simply use 1 cup of the rice and add in 2 teaspoons of chili powder and 1 teaspoon of ground cumin.Â
**The soup will become thicker the longer it sits, almost like a chili. For a thinner consistency, stir in an additional cup of chicken stock at a time until desired consistency is reached and adjust salt as needed.