Mexican Rice Soup with Mushrooms

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 4 cups vegetable broth
• 1 cup long-grain white rice
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes with green chilies, undrained
• 8 ounces mushrooms, sliced
• 1/2 cup frozen corn
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 2 minutes, stirring occasionally.
2. Add the cumin, chili powder, and coriander and cook for 1 minute more, stirring constantly.
3. Add the vegetable broth, rice, black beans, tomatoes, mushrooms, and corn. Bring to a boil, then reduce the heat to low and simmer for 25 minutes, stirring occasionally.
4. Add the cilantro and season with salt and pepper, to taste. Simmer for 5 minutes more.
5. Serve hot.

Interesting Facts

• This Mexican Rice Soup with Mushrooms is a great way to get your daily dose of vegetables.
• The combination of spices adds a lot of flavor to this soup.
• It can be easily adapted to fit any dietary restrictions, such as gluten free or vegan.