This soup warms you from the inside out. It contains no animal products, so vegans can enjoy it! The tortillas add a surprising thickness as the soup cooks, but feel free to omit them if you like a thin broth.
Even though it seems like a lot of ingredients, I made this when my fridge was almost bare to make the most of the ingredients I always keep on-hand. Adjust the spices according to your taste and whatever you have in your cupboard.
Ingredients
- 1 cup uncooked brown rice
- 2 tablespoons vegetable oil, divided
- 2 tablespoons ground cumin, divided
- 2 tablespoons paprika, divided
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper, or to taste
- 2 cups water
- 2 medium yellow onions, diced
- 2 stalks celery, diced
- 1 large green bell pepper, diced
- 2 teaspoons minced garlic
- 1 pound frozen corn
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 2 (15 ounce) cans fire-roasted diced tomatoes with juice
- 2 tablespoons ground coriander
- salt and freshly ground black pepper to taste
- 5 cups vegetable broth
- 7 (6 inch) corn tortillas, cut into strips
- 1 small lime, zested and juiced
- coarsely crumbled tortilla chips (optional)
Directions
Step 1
Combine rice, 1 tablespoon vegetable oil, 1 tablespoon cumin, 1 tablespoon paprika, garlic powder, chili powder, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and crushed red pepper in a saucepan over medium heat. Toast rice until lightly browned, about 5 minutes. Add water and bring to a boil. Cover, reduce heat, and simmer until rice is cooked through according to package directions, 45 to 50 minutes.
Step 2
Meanwhile, heat remaining tablespoon of oil in a large stockpot over medium heat and cook onions, celery, bell pepper, and garlic until crisp-tender, about 5 minutes. Add frozen corn and saute until hot, 3 to 5 minutes. Add pinto, black, and kidney beans, tomatoes with their juices, coriander, remaining 1 tablespoon cumin, remaining 1 tablespoon paprika, and season with salt and pepper. Cook for about 5 minutes. Pour in vegetable broth and add tortilla strips. Once rice is cooked, add it to the soup.
Step 3
Cook tortilla soup over medium heat until tortillas begin to break down and thicken the broth, about 30 minutes. Add lime zest and juice and cook for 5 minutes more.
Step 4
Serve hot and garnish with coarsely crumbled tortilla chips.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 286 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat1g | 4% |
Sodium782mg | 34% |
Total Carbohydrate53g | 19% |
Dietary Fiber11g | 40% |
Total Sugars6g | |
Protein10g | |
Vitamin C19mg | 95% |
Calcium95mg | 7% |
Iron4mg | 19% |
Potassium450mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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