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Peel and dice onion. Finely dice bell pepper and jalapeño, discarding seeds and stem.
Bring a large pot or dutch oven to medium-high heat with 2 tsp oil. Sauté onion bell pepper, jalapeño, until tender, approx 5-8 minutes.
Add spices and sauté for an additional minute.
Next add vegetable broth, enchilada sauce, frozen corn, and diced tomatoes (in juices). Drain and rinse beans and add them as well.
Bring soup to a boil then add rice. Reduce heat to simmer and cook 20-25 minutes, stirring occsionaly for the first few minutes to prevent rice from sticking. Brown rice may require extra cook time, adjust as needed. Once rice is fluffed and tender, the soup is ready!
Top with your choice of toppings from the list above and enjoy!
Add everything except the rice and toppings. Cook on high for 3-4 hours or low for 7-8 hours, until the veggies are nice and tender. About 20 minutes or so before you're ready to eat, cook rice via your favorite method. You can use a heat-and-eat shortcut rice, a rice/pressure cooker, simply cook it stove-top. Swirl rice into soup and portion into bowls. Add toppings and dive in while it's hot!