I thought I’d share something with a little bit of Mexican flair today, you game?
To be completely honest, I’ve never understood why this soup is referred to as tortilla soup when most variations of it don’t involve tortillas at all. Maybe because it’s supposed to be served with them. Whatever the case it’s delicious and it’s always a favorite.
It’s really fast and easy to make and it’s perfect for weeknights when you want something quick and easy. I actually made it in the crock-pot once and it turned out amazing.
Most of the time I’ll top it with something creamy like coconut yogurt or cashew yogurt for that “sour cream-ish” flavor. Also, feel free to spice it up if your family likes it hot. Top it with some fresh chives, and maybe a little guac if you like, and then serve it with tortilla chips for dipping. Also, don’t forget the cilantro!
Mexican Brown Rice Tortilla Soup
Nothing warms the soul quite like a bowl of hot soup and this one brings all the classic Mexican flavors.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Ingredients
1 cup uncooked long grain brown rice
3 cups water plus more as needed
2 teaspoons salt
1 tablespoon olive oil optional
1 medium onion diced
1 jalapeño pepper seeded and diced
4 cloves garlic minced
1 large zucchini diced
2 medium tomatoes diced
1 cup whole kernel corn off the cob
1/2 cup cooked white beans
1/2 cup cooked black beans
2 tablespoons fresh cilantro finely chopped
1 tablespoon fresh lime juice
3 cups vegetable stock
1/4 cup full fat coconut milk or non-dairy yogurt
2 tablespoons salsa verde
2 teaspoons cumin
1 teaspoon chili powder
2 teaspoons oregano
1 teaspoon black pepper
salt and pepper to taste
Optional Toppings:
cilantro
coconut milk or non-dairy yogurt
avocado slices
tortilla chips
lime juice
Instructions
Bring 3 cups of water to a boil in a large pot and add the salt and brown rice. Cover and reduce heat to low and simmer for about 45 minutes, stirring occasionally, until the rice is tender and has absorbed the water (add more water as it cooks if necessary).
While the rice is cooking, heat the olive oil in a medium to large skillet and add garlic, onion, and jalapeños. Saute over medium high heat for about 5 minutes until browned and fragrant then add zucchini and cook for about 5 minutes longer until tender. Remove pan from heat.
When rice is nearly finished cooking, Add the contents of skillet to the pot along with tomatoes, corn, beans, cilantro, lime juices, and vegetable stock and bring to a boil.
Add the coconut milk, salsa verde, and spices and allow soup to cook for 10 to 15 minutes, stirring often, until the rice is completely tender. If it starts to get too thick just add additional water. Reduce heat to a simmer again and adjust salt and pepper to taste.
Serve hot with desired toppings!
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- Simply Frosted Carrot Cake
- Springtime Pasta Salad
- Coconut & Pistachio Dark Chocolate Brownies
- Vanilla + Chai Oats
- Peanut Butter Chocolate Protein Bars
