Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Taco | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups cooked rice
- 32 oz canned black beans with their liquid (2 16 oz cans)
- 1 envelope ortega hot and spicy taco seasoning mix
- 4 green onions and tops, chopped
- 46 oz canned chicken broth, de-fatted
- 1/2 tsp ground cumin
- salt to taste
- pepper to taste
- =
Directions
Place the cooked rice, black beans with their liquid, the taco seasoning mix and the chopped green onions in a 6-quart Dutch oven over low heat. Start to add chicken broth, about a cup at a time, mixing well after each addition. Continue in a like manner until the soup is of the desired consistency. Season with salt, pepper and cumin to taste. Continue to cook over low heat, stirring frequently, for about 15 minutes. Add more chicken broth as the rice tends to absorb the broth and it may become thicker than you like. You may add as much chicken broth as you desire, to obtain a soup-like consistency.