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Tex-Mex Soup

Tex Mex Soup


1 tablespoon oil
1 medium onion, chopped
4 cups water
4 teaspoons chili powder
3 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons oregano
1/2 cup brown rice, uncooked
1 can (540 ml) canned black beans, drained and rinsed
1 can (398 ml) canned tomatoes, diced
1 can (341 ml) canned corn


  1. In a large pot add oil and onion. Cook and stir on medium heat until onions are soft.
  2. Add the following to the pot: water, chili powder, garlic, cumin, oregano, rice. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes with the lid on, or until rice is cooked.
  3. Add the rest of the ingredients. Simmer for 5 minutes. Serve with pita bread.

Serves 6

– You can replace black beans with kidney beans or pinto beans.