Can you tell I really, really love soup? (And honestly, who doesn’t…)
This is the first recipe I’m sharing here that’s all me.
That’s right; I created this recipe from scratch.
As such I’ve probably put more time and effort into perfecting this one than all of the others – and I believe it shows, in the very first spoonful.
How to make it
You can pretty much just throw everything into a pot, bring it to a simmer, and cook it for 1 hour, and you’ll have an incredible Southwest soup.
But to make like I do, you need to first puree the Rotel and corn, and then combine everything in one soup pot.
It really is that easy.
The one thing you wanna make sure of is that you stir the soup on a regular basis – otherwise there’s a chance that the ingredients will stick to the bottom and get burnt.
(If they stick just a little bit, you can scrape along the bottom with a whisk or a metal spatula and that’ll free everything up, but if it’s only a little bit, it could also come free on its own after you remove the pot from the stove and it starts to cool a little.)
Overall it’s a really easy recipe; it just takes time because you have to make sure the brown rice is fully cooked, and that alone takes a good 45 minutes… I add another 15 minutes just to let the flavor really develop, taking the cook time to a solid 1 hour.
Why I like this recipe
(Mostly, I like it because I created it out of thin air! And other people agree that it tastes amazing.)
I love the flavor of this soup, and I really love that it’s so filling. (Much more than I would expect from just rice, corn, and beans…)
It’s got some variety in it, what with the rice and the quinoa, and in my mind that makes it all the more enjoyable and satisfying.
And literally all of my family and friends love it!
So go ahead and make it tonight! And then come back tomorrow, and let me know how you like it.
Uncle Mike’s World Famous Southwest Soup
- 4-quart pot
- Food processor
- Measuring cups
- Measuring spoons
- 1 10 oz can Rotel original
- 1 15 oz can corn drained and rinsed
- 1 15 oz can tri bean blend drained and rinsed
- 4 cups chicken broth
- 1/4 cup brown rice
- 3 Tbsp red quinoa
- 1 Tbsp cornmeal
- 1 tsp ground cumin
- 1 tsp chile lime adobo seasoning (or chile lime seasoning)
- In a food processor, puree the corn and Rotel.
- Add all ingredients to a 4-quart pot and bring to a boil, stirring often.
- Reduce heat to a simmer, cover, and cook for 1 hour, stirring occasionally.
- Serve with sour cream, if desired.