This is a print preview of "Mexican Tomato Rice Soup" recipe.

Mexican Tomato Rice Soup Recipe
by Phyllis Smith

Mexican Tomato Rice Soup

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Goes Well With: cheese quesadillas

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.