Mexican Rice Soup Recipe

Name: Mexican Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped (3/4 cup); 2 garlic cloves, minced (2 tsp.); 3 cups low sodium vegetable broth; 1 tablespoon grated lime zest; 1 teaspoon dried oregano; 3 cups water; ¼ cup short-grain rice; 2 small tomatoes, seeded and diced (1 cup); 3 cups fresh corn kernels or 3 cups frozen corn kernels; 8 inches flour tortillas; 1 avocado, diced (1 cup); 2 green onions, thinly sliced (1/4 cup); ¼ cup chopped cilantro; 6 lime wedges; hot sauce (to garnish) (optional)

Servings: persons

1 tablespoon olive oil
1 small onion, finely chopped (3/4 cup)
2 garlic cloves, minced (2 tsp.)
3 cups low sodium vegetable broth
1 tablespoon grated lime zest
1 teaspoon dried oregano
3 cups water
¼ cup short-grain rice
2 small tomatoes, seeded and diced (1 cup)
3 cups fresh corn kernels or 3 cups frozen corn kernels
8 inches flour tortillas
1 avocado, diced (1 cup)
2 green onions, thinly sliced (1/4 cup)
¼ cup chopped cilantro
6 lime wedges
hot sauce (to garnish) (optional)

1
To make Broth: Heat olive oil in large saucepan over medium heat.
2
Add onion, and saute 5 to 7 minutes, or until softened.
3
Stir in garlic, and saute 1 minute more.
4
Add vegetable broth, lime zest, oregano, and 3 cups water; cover, and reduce heat to medium-low.
5
Simmer 10 minutes.
6
Strain Broth, discard solids, and return to saucepan.
7
Add rice to Broth.
8
Bring to a simmer over medium-low heat, cover, and simmer 15 minutes, or until rice is soft.
9
Stir in tomatoes and corn, and season with salt and pepper.
10
Simmer 10 minutes.
11
Meanwhile, preheat oven to 350F
12
Spray flour tortilla with cooking spray, and cut into thin strips.
13
Arrange strips on baking sheet, and bake 5 to 7 minutes, or until tortilla is crisp.
14
Place diced avocado, green onions, cilantro, lime wedges, and tortilla strips in small bowls.
15
Ladle Soup into serving bowls.
16
Garnish with avocado, tortilla strips, green onions, cilantro, lime wedges, and hot sauce, if desired.

1127

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small onion, finely chopped (3/4 cup), 2 garlic cloves, minced (2 tsp.), 3 cups low sodium vegetable broth, and more.

Yes, Mexican Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Rice Soup

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