What's Cookin' and a recipe for Chicken Burrito soup

I tried a bunch of new recipes last week.  Monday's chicken burrito bowl was just so-so.  The instant rice really soaked up the moisture to make it kind of glumpy (new word).  The white bean soup I made with a ham bone and the cottage meatball pie are both recipes that I will make again.

Mon~Tomato orzo soup, grilled cheese
Tues~Chicken Tet, green beans
Wed~Youth group dinner
Thurs~Meatloaf and gravy over mashed potatoes, corn, cauliflower
Fri~PCS Spaghetti dinner
Sat~Pizza

Last week I made chicken burrito bowls and had mounds of leftovers.  On Thursday, I used some as filling for enchiladas, but still had a bunch leftover.  So I invented Chicken Burrito soup, and it was pretty good!  A little spicy, but still yummy, especially with sour cream and tortilla chips.  Here's the recipe:

Chicken Burrito Soup

olive oil
small onion, chopped
1 t dried minced garlic
4-5 cups of chicken broth, depending on how soupy you want it
14.5 oz diced tomatoes
2 T tomato paste
1 c of cooked brown rice
1 c of beans (black/pinto)
1.5 c cooked chicken, chopped
1/2-1 chipotle pepper, minced (depending on how spicy you want it)
2-3 T of homemade taco seasoning, or use your own variation of taco spices

1.  Saute onion in olive oil until tender.
2.  Add rest of ingredients and simmer about 20 minutes.
3.  Top with sour cream, shredded cheese, and tortilla chips.