Mexican tomato soup with rice and chili Recipe
This tomato soup with rice and a gentle hint of chili is reminiscent of home-cooked lunches in Mexican families, where a pot of soup sits on the stove waiting for hungry household members. It’s thick, warming and filling, but not overwhelmingly spicy. It’s something between Polish tomato soup and a Mexican one-pot meal.
This Mexican tomato soup combines the familiar flavor of classic tomato soup with new accents: rice toasted in oil, cumin and fresh chili, which give it depth and a slightly smoky character. Thanks to the rice, the soup is thick and truly filling, more like a simple one-pot meal than a light first course. Gentle heat and a squeeze of lime at the end make each bowl warming yet still fresh.
Chef's tips
Rinse the rice thoroughly until the water is almost clear – otherwise the soup can turn out too thick and starchy. While cooking, stir the bottom of the pot every few minutes, especially towards the end, because rice tends to stick as the soup thickens. If you’re unsure about the heat level, add only half the chili and serve the rest finely chopped in a small bowl on the side – it’s easier to add spiciness than to take it away.
How to serve
Serve this soup with a lime wedge and a handful of chopped cilantro or parsley, and put a plate of crispy tortilla or regular bread next to it for dipping. It pairs well with a simple cucumber and red onion salad, which refreshes the palate after a warming bowl. It’s a great idea for a quick after-work dinner on a cooler day when you don’t have the energy for elaborate cooking but need something hearty.
Ingredients
- white rice short- or long-grain - 80 g
- canned tomatoes chopped or whole, peeled - 400 g
- chicken or vegetable stock homemade or from a good-quality cube - 1 l
- onion medium, finely diced - 1 piece
- garlic cloves finely chopped - 2 pieces
- carrot cut into small cubes - 1 piece
- vegetable oil - 2 tablespoons
- fresh chili pepper seeds removed, finely chopped; add more if you like spicy dishes - 0.5 pieces
- ground cumin - 0.5 teaspoons
- dried oregano - 0.5 teaspoons
- salt or to taste - 0.75 teaspoons
- ground black pepper - 0.25 teaspoons
- fresh cilantro or parsley for sprinkling before serving - 10 g
- lime cut into wedges for serving - 1 piece
Preparation
- Rinse the rice in a sieve under cold running water for about 30 seconds, until the water runs almost clear. Set aside to drain.
- In a large pot, heat the oil over medium heat. Add the onion and fry for 3–5 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the carrot, garlic and chopped chili. Fry for another 2–3 minutes, stirring, until the garlic becomes very fragrant but does not darken.
- Add the rice to the pot and stir for 1–2 minutes so that each grain is coated in oil and lightly toasted.
- Add the cumin, oregano, canned tomatoes and stock. Mix thoroughly, scraping up anything stuck to the bottom of the pot with a wooden spoon.
- Bring the soup to a boil, reduce the heat to low, cover the pot with a lid and cook for 18–20 minutes, until the rice is tender and the soup has thickened slightly. Stir every few minutes so the rice doesn’t stick to the bottom.
- Finally, season the soup with salt and pepper. If it’s too thick, add a little hot water or stock. Serve hot, sprinkled with chopped cilantro or parsley, with a lime wedge to squeeze into each bowl.
Storage
Store leftover soup in the fridge for up to 2–3 days; it will thicken as the rice absorbs liquid, so when reheating add a little water or stock to reach the desired consistency and adjust the seasoning.
