Rotel-n-Rice Corn Soup

Rotel-n-Rice Corn Soup Recipe | Vegan Mexican Food

Region / culture: Mexico | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegan diet

Introduction

Rotel-n-Rice Corn Soup is a delicious and comforting dish that is perfect for a cozy night in. This soup is packed with flavor and is sure to warm you up from the inside out. With a combination of Rotel tomatoes, rice, corn, and tortilla strips, this soup is a hearty and satisfying meal that the whole family will love.

History

Rotel-n-Rice Corn Soup is a popular dish in the southern United States, where it is often enjoyed as a comforting and filling meal. The combination of Rotel tomatoes, rice, and corn creates a flavorful and hearty soup that is perfect for cold winter nights or rainy days. This recipe has been passed down through generations and is a favorite among many families.

Ingredients

1 can (10 oz (283 g)) diced Rotel tomatoes, with liquid
1.5 cups cooked rice
0.5 pack frozen corn (approximately 1 cup)
3 to 4 cups stock of your choice, or water (optional)
2 to 3 corn tortillas, cut into 2-inch strips
0.5 red pepper, seeded and cut into strips

How to prepare

If using red pepper, sauté it in a large soup pot with a small amount of broth.
Add the tomatoes, cooked rice, corn, and stock to the pot, and heat them thoroughly for about 10 minutes.
Allow it to cook for approximately 10 minutes.
Just before serving, stir in the tortilla strips.

Variations

Add cooked chicken or shrimp for a protein boost.
Use different types of beans or vegetables for added flavor and texture.

Cooking Tips & Tricks

Be sure to sauté the red pepper before adding the other ingredients to enhance its flavor.

- If you prefer a thicker soup, you can add less water or broth to the pot.

- Feel free to customize this recipe by adding your favorite vegetables or protein sources.

Serving Suggestions

Serve this soup with a side of warm tortillas or a fresh green salad for a complete meal.

Cooking Techniques

Sauté the red pepper before adding the other ingredients to enhance its flavor.

- Allow the soup to simmer for at least 10 minutes to allow the flavors to meld together.

Ingredient Substitutions

Use fresh tomatoes instead of canned Rotel tomatoes.

- Substitute quinoa or barley for the rice.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the soup with fresh cilantro or a dollop of sour cream for added flavor.

Pairing Recommendations

Serve this soup with a side of cornbread or a slice of crusty bread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

180 per serving

Carbohydrates

35g per serving

Fats

2g per serving

Proteins

4g per serving

Vitamins and minerals

This soup is rich in vitamin C, vitamin A, and iron.

Alergens

This recipe contains gluten from the tortillas.

Summary

This soup is a good source of carbohydrates and vitamins, making it a nutritious and satisfying meal option.

Summary

Rotel-n-Rice Corn Soup is a delicious and comforting dish that is perfect for a cozy night in. With a combination of Rotel tomatoes, rice, corn, and tortilla strips, this soup is a hearty and satisfying meal that the whole family will love. Enjoy this flavorful and nutritious soup on a cold winter night or rainy day.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Margie in her quaint little farmhouse. As we sat on her porch sipping sweet tea, she suddenly jumped up and disappeared into her kitchen, leaving me curious. Moments later, she emerged with a steaming pot of the most delicious smelling soup I had ever encountered.

"Here, try this," she said, handing me a bowl filled with a creamy, golden soup flecked with bits of corn and tomatoes. I took a hesitant spoonful, and my taste buds were immediately blown away by the incredible flavors. It was a perfect blend of creamy, spicy, and slightly sweet - a true symphony of tastes.

"Margie, this is incredible! What is it?" I exclaimed, eager to learn the secret behind this amazing dish.

She smiled and leaned in closer, as if about to share a great secret. "It's my Rotel-n-Rice Corn Soup recipe. It's been in my family for generations, passed down from my great-grandmother. Would you like me to show you how to make it?"

And just like that, my journey into the world of Rotel-n-Rice Corn Soup began.

Margie took me under her wing and taught me the ins and outs of creating this delectable soup. She showed me how to sauté onions and garlic in butter until they were fragrant and golden, then add in a can of Rotel tomatoes and green chilies for a spicy kick. Next, we stirred in a cup of long grain rice and let it cook until it was fluffy and tender.

But the real magic happened when we added the corn. Margie insisted on using fresh corn whenever possible, claiming it added a depth of flavor that canned or frozen corn just couldn't match. I watched in awe as she carefully cut the kernels off the cob, adding them to the pot along with some chicken broth and a generous splash of heavy cream.

As the soup simmered on the stove, filling the kitchen with its irresistible aroma, Margie shared stories of her great-grandmother and how she had learned the recipe from her own mother. She spoke of family gatherings and holiday meals where this soup was always the star of the show, bringing comfort and joy to all who tasted it.

After letting the soup simmer for a while, we finally ladled it into bowls and garnished it with a sprinkle of fresh cilantro and a dollop of sour cream. I took my first bite and was transported to a place of pure bliss. The flavors danced on my tongue, each bite more satisfying than the last.

From that day on, Rotel-n-Rice Corn Soup became a staple in my own kitchen. I made it for family gatherings, potlucks, and quiet nights at home. It never failed to impress, and I always made sure to give credit to Margie for sharing her family recipe with me.

Years passed, and Margie eventually moved away, but her Rotel-n-Rice Corn Soup remained a constant in my life. It became a symbol of friendship, tradition, and the power of sharing recipes with loved ones. Every time I make a pot of this soup, I think of Margie and the day she introduced me to its magic.

And so, the story of how I learned to make Rotel-n-Rice Corn Soup will forever hold a special place in my heart. It's a story of friendship, family, and the joy of discovering new flavors that bring people together. And for that, I am forever grateful.