Mexican Rice Tortilla Soup Recipe

Mexican Rice Tortilla Soup Recipe

  • Makes: 6 Servings
  • Ready In: 25 mins
  • Prep Time: 10-15 mins
  • Cook Time: 15-20 mins

You will love making this soup, especially when it’s cold outside. A simmering soup makes the house smell yummy and gives children an opportunity to sample amazing flavors.


    Nutritional Information (per serving)

  • Calories: 230
  • Fat: 9g
  • Protein: 9g
  • Sodium: 1484mg
  • Carbohydrates: 29g
  • Fiber: 5g
  • Sugar: 7g


  1. 3 tablespoons olive oil
    1 medium onion, chopped
    2 garlic cloves, minced
    1/4 cup fresh cilantro
    1 cup corn kernels, fresh or canned
    6 cups vegetable stock
    1 cup rice
    1 can (28 ounces) whole tomatoes
    1 ripe tomato, chopped
    2 teaspoons sea salt
    1 teaspoon freshly ground black pepper
    1 chile pepper, seeded and chopped
    1 teaspoon chili powder
    1 teaspoon wheat germ
    1/2 lemon

    1/4 cup grated Cheddar cheese
    Lime wedges
    Blue corn tortilla chips, crushed
    1/4 cup cilantro


    1. Pour the oil into a medium saucepan over medium heat.
    2. When the oil is hot, add the onion, garlic, cilantro, corn,and a dash of salt and pepper. Cook until the onion is tender. Set aside.
    3. Combine the stock, rice, canned and fresh tomatoes, salt, black pepper, chile pepper, chili powder, and wheat germ in a large stockpot.
    4. Squeeze the juice from the lemon into the pot.
    5. Add the reserved onion mixture. Stir together.
    6. Bring to a boil.
    7. Reduce the heat and simmer for 15 minutes, or until the rice is cooked well.
    8. Serve with your choice of garnishes: some Cheddar, a dollop of sour cream, lime juice, tortilla chips, or cilantro.

    If your toddler cannot eat crunchy tortilla chips, let a few crumbled pieces soak in the soup to soften before serving

Anni Daulter, MSW

Anni is an eco-mama, cook, advocate of sustainable living and author of several books including The Organic Family Cookbook.

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