nutritional information

Per Serving:

  • Calories: 131
  • Protein: 2 g
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 16 g
  • Cholesterol: 0 mg
  • Sodium: 321 mg
  • Fiber: 3 g
  • Sugar: 3 g
Vegan

Mexican Rice Soup

Mexican Rice Soup

Serves 6

This light soup (traditionally made with chicken and chicken broth) gets its body from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions. The heat of the soup warms the avocado and tortilla strips without turning them to mush.
Broth
  • 1 Tbs. olive oil
  • 1 small onion, finely chopped (¾ cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 3 cups low-sodium vegetable broth
  • 1 Tbs. grated lime zest
  • 1 tsp. dried oregano
Soup
  • ¼ cup short-grain rice
  • 2 small tomatoes, seeded and diced (1 cup)
  • ⅓ cup fresh or frozen corn kernels
  • 1 8-inch flour tortilla
  • 1 avocado, diced (1 cup)
  • 2 green onions, thinly sliced (¼ cup)
  • ¼ cup chopped cilantro
  • 6 lime wedges
  • Hot sauce for garnish, optional

1. To make Broth: Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until softened. Stir in garlic, and sauté 1 minute more. Add vegetable broth, lime zest, oregano, and 3 cups water; cover, and reduce heat to medium-low. Simmer 10 minutes. Strain Broth, discard solids, and return to saucepan.

2. To make Soup: Add rice to Broth. Bring to a simmer over medium-low heat, cover, and simmer 15 minutes, or until rice is soft. Stir in tomatoes and corn, and season with salt and pepper. Simmer 10 minutes.

3. Meanwhile, preheat oven to 350°F. Spray flour tortilla with cooking spray, and cut into thin strips. Arrange strips on baking sheet, and bake 5 to 7 minutes, or until tortilla is crisp.

4. Ladle Soup into serving bowls. Garnish with avocado, tortilla strips, green onions, cilantro, lime wedges, and hot sauce, if using.

September 2008 p.84

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comments

Was good, but wouldn't serve 6 people. I made it last night and it barely served three adults and a toddler. I would double or triple the soup ingredients. However, it was very tasty - I'll make it again in larger quantity.

Cle - 2014-03-13 18:36:03

Excellent. A new fave!

Anne Braddock - 2013-12-31 18:08:55

Delicious! I added a can of cannellini beans (and a bit of extra water) to mine, but left out the avocado (forgot to buy one!) and like the others left in the garlic and onions. I'm definitely going to make this again.

Kristel - 2013-12-12 21:12:32

I made this tonight and added spinach when I sauteed the onions. I just left the chunks in and used instant brown rice that I added near the end! Great base! Thanks for sharing!

Kendra Ann Towery - 2012-10-30 00:01:28

I didn't strain it, either. It's fantastic. Great flavors. Toasting the tortillas is a superb touch.

Lori - 2009-05-24 19:16:19

I made this last night and it was really delicious! The broth is good good, you may want to make more than it calls for. (I didn't even bother straining it.) Also, I added in 2-3 cups of fresh spinach for more veggie power.

JC - 2009-03-15 20:01:06

instead of straining i used an immersion blender on the broth, garlic, onion, and tomato mixture. it came out a great red-orange color.

cas - 2010-07-31 09:49:45

It was excellent! The spinach sounds like a good idea!

Anonymous - 2012-02-07 21:57:49