Description
Hearty Mexican tomato soup celebrates bold flavors from spicy chili peppers and fresh ingredients. Zesty lime, crisp tortilla strips, and creamy avocado garnish create a comforting bowl you’ll crave on chilly evenings.
Ingredients
Scale
Vegetables and Aromatics:
- 4 Spring Onions
- 4 cloves of Garlic
- Coriander stalks (leaves reserved for garnish)
- Green and Red Chillis
- A few Cherry Tomatoes
- Fresh Mint
- 2 heaped teaspoons of Jalapenos
Main Ingredients:
- 450 grams (16 ounces) of Blackened, Roasted Peppers (jarred)
- 1 can of Tinned Tomatoes
- 80 grams (2.8 ounces) of Rice
- 175 grams (6.2 ounces) Tortilla Crisps
- 30 grams (1.1 ounces) of Feta Cheese
- 50 grams (1.8 ounces) of Cheddar Cheese
Liquids and Seasonings:
- 2 tablespoons Extra Virgin Olive Oil
- 800 ml (27 fluid ounces) Boiling Water
- 250 ml (8.5 fluid ounces) Zero Fat Yogurt
- Seasoning (Salt and Pepper)
- Lime for seasoning
- Coriander leaves
Instructions
- Heat olive oil in a large pan over medium heat. Sauté chopped spring onions, coriander stalks, and whole garlic cloves (with skins intact) until they release a fragrant aroma, approximately 2-3 minutes.
- Incorporate roasted blackened peppers (450 grams or 16 ounces) and tinned tomatoes into the pan. Pour 800 milliliters (27 fluid ounces) of boiling water and add rice to create a creamy texture.
- Bring the mixture to a rolling boil, seasoning generously with salt and freshly ground black pepper. Reduce heat and simmer until rice is tender and ingredients are fully integrated, about 15-20 minutes.
- Transfer the soup to a blender and process until achieving a silky, smooth consistency. Return the puréed soup to the pan and keep warm.
- Prepare toppings by crumbling feta cheese (30 grams or 1 ounce), dicing green and red chilies, and slicing cherry tomatoes into delicate segments.
- Create crunchy tortilla accompaniment by grating cheddar cheese (50 grams or 1.75 ounces) over tortilla crisps (175 grams or 6 ounces). Bake in a preheated oven at 180°C (350°F) for 3-4 minutes until crisp and golden.
- Craft a zesty yogurt sauce by blending zero-fat yogurt (250 milliliters or 8.5 fluid ounces) with fresh mint leaves and finely chopped jalapeños (2 heaped teaspoons). Enhance with a squeeze of lime juice and a pinch of salt.
- Ladle the warm soup into serving bowls. Garnish with prepared toppings, drizzle the mint-jalapeño yogurt sauce, and crown with the baked cheesy tortilla crisps for a delightful textural contrast.
Notes
- Fresh herbs like mint and coriander bring brightness and complexity to each spoonful, making every bite exciting.
- Mixing different cheese types provides layers of complexity – feta’s saltiness and cheddar’s sharpness complement each other beautifully.
- Roasting peppers brings an incredible smoky depth that transforms this soup from ordinary to extraordinary.
- Blending the soup creates a silky smooth texture that coats your palate with rich, vibrant Mexican-inspired flavors.
- Quick baking of tortilla crisps transforms them into a crispy, cheesy topping that adds delightful crunch and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing, Boiling, Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 245 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg