Tortilla Soup with Red Rice

Tortilla soup is a Mexican-inspired soup that combines a rich tomato broth with chunky veggies, spicy jalapeños and crispy tortilla chips. It’s fresh, flavorful and just a little bit spicy - a light but satisfying lunch or dinner!

Tortilla Soup with Red Rice

Course

Main Course
Prep time

10 Mins
cook time

35 Mins
servings

4
Author

@anettvelsberg

Ingredients

Rice

1¾ cups water
½ tsp sea salt
1 cup Lotus Foods Organic Red Rice

Soup

1 tbsp avocado oil
1 cup red or yellow onion, chopped
3 cloves garlic, minced
1½ tsp ground cumin
1 tsp oregano
1 tsp chili powder or flakes, more to taste
½ tsp smoked paprika
1½ cups diced tomatoes
2 tbsp tomato paste
4 cups vegetable stock/broth
1 cup black beans
1 cup tinned sweetcorn
¼ cup lime juice
sea salt, to taste
black pepper, to taste

To Serve

2 cups tortilla chips
¼ cup vegan sour cream
½ cup loosely packed cilantro leaves
½ avocado, thinly sliced
4-6 jalapeño slices

product used in the recipe

Organic Red Rice

1

Place water, salt and rice in a small pot and bring to a boil. Cover, lower heat, and cook for 30 mins. Remove from heat and let stand for a couple minutes before fluffing with a fork.
2

Meanwhile, heat oil in a large pot and add the onion. Cook for 2-3 mins, until softened.
3

Add garlic and cook for another 2-3 mins, then add spices. Cook for another minute.
4

Add tomatoes, tomato paste and stock. Bring to a boil, add black beans and corn. Lower heat and simmer for 10-15 mins.
5

When ready, add lime juice and season with salt and pepper to taste.
6

Divide rice between bowls and top with soup. Serve immediately with tortilla chips, vegan sour cream, fresh cilantro, avocado and fresh jalapeño slices.