Ingredients
– 1¼ cups yellow onions, chopped
– 2 tablespoons oil (olive oil recommended)
– 1 poblano pepper, chopped (can substitute with 1 green or red bell pepper, chopped, or 1 can of diced green chiles, about 4 ounces, drained)
– 1 jalapeño, seeds removed and chopped
– 3 cups chicken broth or vegetable broth (low sodium preferred)
– 1 can enchilada sauce (about 15 ounces; homemade red sauce preferred, or store-bought gluten-free variety)
– 1 (15-ounce) can diced tomatoes (fire-roasted preferred)
– 1 (15-ounce) can black beans (rinsed and drained)
– 1 (15-ounce) can pinto beans (rinsed and drained)
– ⅓ cup dry brown rice
– 1¼ cups frozen corn, defrosted (can substitute with 1¼ cups canned corn, drained)
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon ground cumin
– ¼ to ½ teaspoon cayenne pepper (optional; can substitute with mild chili powder or omit for milder flavor)
– 1½ cups shredded cheese (pepper jack or cheddar recommended; best if freshly shredded)
– Chopped cilantro (quantity as desired)
– Sour cream (quantity as desired)
– Fresh lime wedges (quantity as desired)
– Tortilla chips (quantity as desired)
Instructions
1-Pressure Cooker Method: Use the sauté function to cook 1¼ cups chopped yellow onions, 1 chopped poblano pepper, and 1 chopped jalapeño in 2 tablespoons oil for 5-6 minutes until softened and the onions are translucent.
2-Pressure Cooker Method: Add 3 cups chicken broth or vegetable broth, 1 (15-ounce) can enchilada sauce, 1 (15-ounce) can diced tomatoes, 1 (15-ounce) can black beans (rinsed and drained), 1 (15-ounce) can pinto beans (rinsed and drained), ⅓ cup dry brown rice, 1¼ cups defrosted frozen corn, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and ¼ to ½ teaspoon cayenne pepper (if using) to the pot.
3-Pressure Cooker Method: Cover and cook on manual high pressure for 15 minutes.
4-Pressure Cooker Method: Allow a natural pressure release for 5 minutes, then perform a quick release. Remove the lid and stir.
5-Pressure Cooker Method: Stir in 1½ cups shredded cheese and let sit covered for 5 minutes to melt before serving.
6-Pressure Cooker Method: Serve topped with chopped cilantro and accompanied by sour cream, fresh lime wedges, and tortilla chips.
7-Stovetop Method: Heat 2 tablespoons oil over medium-high heat and sauté 1¼ cups chopped yellow onions, 1 chopped poblano pepper, and 1 chopped jalapeño for 5-6 minutes until soft and translucent.
8-Stovetop Method: Add 3 cups chicken broth or vegetable broth, 1 (15-ounce) can enchilada sauce, 1 (15-ounce) can diced tomatoes, 1 (15-ounce) can black beans (rinsed and drained), 1 (15-ounce) can pinto beans (rinsed and drained), ⅓ cup dry brown rice, 1¼ cups defrosted frozen corn, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and ¼ to ½ teaspoon cayenne pepper (if using). Bring to a simmer.
9-Stovetop Method: Reduce heat to low and simmer for 25-30 minutes, or until the ⅓ cup dry brown rice is tender. Add more broth if the soup thickens too much.
10-Stovetop Method: Turn off the heat, stir in 1½ cups shredded cheese, cover, and let stand for 5 minutes to melt the cheese.
11-Stovetop Method: Serve warm, topped with chopped cilantro and accompanied by sour cream, fresh lime wedges, and tortilla chips.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Substitute poblano with green or red bell pepper, or canned diced green chiles for convenience.
🧀 Use freshly shredded cheese for better melting and texture.
🥄 Adjust cayenne pepper amount or substitute with chili powder to control spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Vegetarian
- Method: Pressure Cooking, Simmering
- Cuisine: Mexican-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl