Mexican Tomato Soup with Corn and Rice Recipe
This is a warming tomato soup with rice and sweet corn, seasoned with cumin and a touch of chili. In Mexico, soups like this are often served as the first course of a home-cooked lunch, before tacos or other main dishes reach the table. The flavor is similar to a familiar tomato soup, but it’s more aromatic and filling thanks to the rice and spices.
This soup combines the comforting familiarity of classic tomato soup with Mexican-inspired spices and the heartiness of rice and corn. It’s simple to make, budget-friendly, and works both as a first course and a light main dish.
Chef's tips
Adjust the amount of chili to your heat tolerance – start with a small piece and add more next time if you like it spicier. For deeper flavor, lightly toast the cumin in a dry pan before adding it to the pot. If your tomatoes are very acidic, balance the taste with a pinch of sugar or a splash of cream.
How to serve
Serve in warm bowls with a generous spoonful of sour cream and plenty of fresh cilantro. You can also top it with crushed tortilla chips, grated cheese, or avocado slices for a more substantial meal. A squeeze of fresh lime juice just before serving brightens the flavors nicely.
Ingredients
- chopped tomatoes - 800 g
- vegetable broth - 800 ml
- rice - 80 g
- corn canned, drained - 150 g
- onion - 1 piece
- garlic - 3 cloves
- chili pepper - 1 piece
- ground cumin - 1 teaspoon
- vegetable oil - 2 tablespoons
- sour cream - 80 g
- cilantro fresh, chopped - 2 tablespoons
- salt
- black pepper freshly ground
Preparation
- Peel the onion and dice it finely. Finely chop the garlic. Halve the chili pepper, remove the seeds (for a milder soup, if you like) and chop it finely.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic and chili and fry for about 1 more minute, until they become very fragrant.
- Add the cumin, stir, and cook for another minute so the spice warms up and releases its aroma.
- Add the canned tomatoes and broth, then stir. Bring to a boil, reduce the heat, and simmer gently for 10 minutes.
- After 10 minutes of cooking, add the rinsed rice, stir, and cook for another 12–15 minutes, until the rice is tender but not overcooked.
- Add the drained corn, stir, and cook for another 3–4 minutes to heat it through.
- Taste the soup and season with salt and black pepper to taste. If the soup is too thick, add a little water or more broth.
- Remove the pot from the heat. Serve the soup hot, topped with a dollop of sour cream and sprinkled with chopped cilantro.
Storage
Zupę przechowuj w lodówce bez śmietany, w szczelnym pojemniku. Przy podgrzewaniu dodaj odrobinę wody, bo ryż wchłonie część płynu. Do mrożenia najlepiej odłożyć porcję zanim dodasz śmietanę.
