Easy Vegetarian Mexican Bean Soup | Just A Pinch Recipes

Ingredients

• 1 tablespoon(s) extra virgin olive oil
• 1 small onion, finely diced
• 2 clove(s) garlic, minced
• 2 teaspoon(s) chili powder
• 1 teaspoon(s) cumin
• 1/2 teaspoon(s) adobo seasoning
• 1 can(s) (8 oz) tomato sauce
• 1 can(s) (15 oz.) diced tomatoes, undrained
• 1 small can green chilis, undrained
• 1 jar(s) roasted red peppers, diced
• 1 cup(s) cooked rice
• 1 bottle(s) (32 oz.) vegetable broth (may need more as rice swells)
• 1 cup(s) frozen corn
• 1 stalk(s) celery, diced
• 1 carrot, scraped and diced
• 1 can(s) black beans, drained and rinsed
• 1 can(s) pinto beans, drained and rinsed
• fresh chopped cilantro (optional)
• sliced green onions (optional)
• grated cheese (optional)
• crushed baked tortilla chips (optional)