The flavors of a burrito bowl are combined in this delicious burrito bowl soup.
Slow cooked burrito bowl soup is an easy dinner perfect at the end of a long day. Or really any day.
It is no secret that I love my slow cooker. I have mentioned it several times recently and I have shared many slow cooker recipes over the years.
I love that I can put dinner in the slow cooker early in the day and have a meal ready for my family at dinner time.
This is one of those recipes though that doesn’t have to be cooked in the slow cooker. You could just as easily heat this up on the stove top. So, if you don’t love your slow cooker as much as I do, or if forget to put it in the slow cooker, just heat it up on the stove top.
When I came up with this soup I wasn’t sure what to call it. It definitely has a Mexican type of flavor, but is different than a taco soup.
It reminded me very much of a burrito bowl. The flavors are similar, but it is in soup form, so I decided to call it burrito bowl soup.
My family loved this soup. The flavor was great and the rice made it nice and filling. Even my picky eater enjoyed this one.
You could also easily change up the meat on this one. Ground beef or shredded pork would work well also.
Burrito Bowl Soup
The flavors of a delicious burrito in a delicious soup.
Ingredients
- 4 cups cooked chicken
- 2- 16 ounce cans refried beans
- 2 cups salsa
- 3- 14. 5 ounce cans chicken broth
- 1- 14.5 ounce can diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons lime juice
- 1 cup instant rice or 2 cups cooked rice
Instructions
- Place chicken, refried beans, salsa, chicken broth, tomatoes, chili powder, and cumin in a 5 or 6 qt slow cooker and stir well.
- Cook on low for 3-4 hours.
- About 20-30 minutes before cooking stir in minute rice (or cooked rice if using) and lime juice and turn crock pot to high.
- Cook until minute rice is cooked or cooked rice is heated through.
- Serve with chips, shredded cheese, additional salsa, etc.
Notes
Note: For the stove top version heat ingredients in a large pan and stir in rice during the last 7-8 minutes and cook until minute rice is tender or cooked rice is heated through.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 374Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 69mgSodium: 2009mgCarbohydrates: 40gFiber: 7gSugar: 6gProtein: 27g
Yum! How simple and easy!!!!! My hubby wants to do vegan for a few weeks so I bet I could add lots of veggies and more beans to it as well. Pinning it now.
I think you could easily do that by adding green peppers, onions, and more beans. I love soups like this because they are easy to change up with what you have on hand or what you want. I hope you enjoy it!
This sounds delicious! With the cold weather we’re expecting over the next few days, I think we’ll be trying this for dinner very soon.
Could I use a can of crushed tomatoes vs diced? Recipe sounds amazing.
Yes, that should work fine. The texture might be slightly different because crushed tomatoes have a different texture than diced, but I think it would work fine. I hope that you enjoy it.