Name: Tex-Mex Bean Soup with Rice
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 small onion, chopped; 1 clove garlic, chopped; 3/4 teaspoon ground cumin; Kosher salt and freshly ground pepper; 1 15-ounce can diced tomatoes with green chiles; 1 15-ounce can black beans, drained and rinsed; 1 15-ounce can pinto beans (do not drain); 6 cups low-sodium chicken or vegetable broth; 1 1/2 cups cooked rice (white or brown), thawed if frozen; 1/2 cup fresh cilantro, roughly chopped; 8 corn tortillas; 1/2 cup shredded cheddar cheese (about 2 ounces)

Directions

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans (with their liquid) and the broth. Increase the heat and bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.
Ladle the soup into bowls and top with the cheese and remaining 1/4 cup cilantro. Serve with the warm tortillas.