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  • Mexican Tomato Rice Soup

    1 vote
    Mexican Tomato Rice Soup
    Prep time:
    Cook time:
    Servings: 4
    by Phyllis Smith
    47 recipes
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    This can be garnished with avocado, sour cream or Greek Yogurt and cilantro. A smaller amount of stock will make a thicker soup; use your judgment for the desired consistency. For reheating you will have to use additional stock because the rice absorbs liquid as it sits.

    Ingredients

    • 1 1/2 cups cooked brown rice
    • 4 cups vegetable stock
    • 28 oz can tomatoes, chopped
    • 3T tomato paste
    • 1 clove garlic, minced
    • 1 T ground cumin or to taste
    • 2 T chili powder or to taste
    • 2 T cilantro, chopped
    • 4 oz. can chopped green chiles
    • salt and pepper

    Directions

    1. In a soup pot, blend the tomatoes and juice with the tomato paste, , stock, chiles, cumin, chili powder and garlic. Bring to a boil, then reduce heat and simmer for 20 minutes. Stir in the cooked rice and salt and pepper to taste. Simmer a few more minutes to heat through.
    2. Ladle into bowls and top with garnish.

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