Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 large bell peppers, chopped
  • 1 poblano pepper, chopped
  • 1 medium onion, chopped, plus more for serving
  • 1 pound lean ground beef
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 4 cups low-sodium chicken broth
  • 1 cup quick-cooking brown rice
  • ¼ cup chopped fresh cilantro, plus more for serving
  • Shredded Cheddar cheese & crushed tortilla chips for serving

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat oil in a large pot over medium-high heat.
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Step 2

  • Add bell peppers, poblano and onion and cook, stirring often, until starting to soften, about 10 minutes. Push the vegetables to the edges.
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  • Length: 10 minutes

Step 3

  • Add beef, garlic, cumin, coriander, ground pepper and salt to the middle and cook, crumbling the beef with a wooden spoon, until it's no longer pink, 3 to 5 minutes.
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  • Length: 3 minutes

Step 4

  • Stir in broth and rice and bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the rice is tender, 15 to 20 minutes.
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  • Length: 15 minutes

Step 5

  • Remove from heat and stir in cilantro.
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Step 6

  • Serve the soup topped with cheese, corn chips and more onion and cilantro, if desired.
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