Ingredients55 m servings 156 cals
- Heat the olive oil in a deep pot over medium-high heat. Stir in the onion, garlic, and bell peppers; cook until onions are transparent and peppers are soft, about 10 minutes. Season to taste with black pepper. Stir in the corn, salsa, chili powder, black beans, black-eyed peas, chicken stock, chicken bouillon cube, water, and rice. Bring to a boil, then reduce heat to medium and simmer at least 30 minutes until the rice is tender.
Per Serving: 156 calories; 1.8 g fat; 28.5 g carbohydrates; 7.7 g protein; < 1 mg cholesterol; 562 mg sodium. Full nutrition
ReviewsRead all reviews 4
This soup was delish! I had a group over and there was not a drop left! I did change it up a bit: I one large fresh green pepper and instead of chili powder i used cumin, which gave it a great s...
This was very simple and easy to do. I very much like it. I didn't have frozen bell peppers, so I measured out 10 ounces of fresh and that equaled 2 large bells, seeded and cut into strips. The...
I liked it....easy and hearty...made this in the crockpot.....used all black beans too. Thanks!