Easy Mexican Soup Recipe for Dinner Tonight

Cook brown rice or quinoa in veggie broth in a pot according to package.

In a large pot, saute the following over medium heat:
1 yellow onion
a handful of shredded or finely chopped carrots
2 cloves garlic
2 finely chopped jalapeños

Add a dash of cumin and dash of cayenne.

When the onion is translucent, add:
1 clove of garlic, minced
1 box of low sodium veggie broth
1 can of black, kidney, or pinto beans (drained and rinsed)
Chopped tomatoes (1 can or 2 fresh)

Cover, bring to a boil, then reduce heat to med-low and simmer for 20-30 minutes, stirring occasionally. Season to taste with chili powder, garlic powder, cayenne, and/or cumin (try a dash of each, taste, and add more if you want more kick).

Blend briefly with immersion blender if you like a thicker soup. Ladle into bowls over rice or quinoa. Top with crushed tortilla chips, shredded cheddar, chopped chives or green onions

If you like your dairy, you might also want to top with sour cream (Greek yogurt is a healthier alternative - Fage 2% is my favorite and tastes very similar to sour cream!).  Shredded cheddar and/or jack cheese might also suit your fancy!

Mmmm.