Vegetarian Mexican Soup
Servings
4
servingsPrep time
15
minutesCooking time
40
minutesTotal time
55
minutesThis vegetarian Mexican soup is full of flavours, easy to make and low cost. The broth is made with tomatoes, chipotle peppers and spices. Top it with feta cheese, sour cream and coriander for the perfect soup!
Ingredients
¾ cup of dry brown rice (1 ½ cup cooked)
1 tbsp of olive oil
1 yellow onion, diced
2 garlic cloves, chopped
2 chipotle peppers (chipotle peppers in adobo sauce), diced
1 tsp of ground cumin
½ tsp of dry oregano
1 can of whole tomatoes (796ml)
4 cups of vegetable broth
1 can of corn kernels (341ml)
2 cans of red kidney beans, rinsed and drained (540ml each)
Juice of ½ lime
1 tsp of honey
Garnishes: sour cream/plain greek yogurt, feta cheese, coriander and green onions
To serve (optional) : tortilla chips and/or spicy sauce
Instructions
- If using dry rice, cook according to package instructions.
- In a big pot over medium heat, sauté the onion with olive oil for 4-5 minutes.
- Add chopped garlic, chipotle peppers, cumin and oregano and stir for a minute or so. Salt to your preference.
- Transfer the mixture to a blender along with the whole tomatoes. Blend until you get a smooth texture.
- Transfer back the tomato mixture to the same pot and add the vegetable broth. Season well.
- Bring to a boil, add the red kidney beans and reduce heat to low. Let it simmer for 10 minutes.
- Add the corn kernels, lime juice and honey. Mix for 1 minute. Adjust seasoning if necessary.
- Serve the cooked rice into bowls. Pour the soup over. Add the garnishes.
Notes
- If you’re reheating the soup, you might need to add a bit more broth or water.
