Mexican Tomato Soup
When it’s chilly outside and you’re craving a homemade soup, Mexican Tomato Soup cooks itself in the slow cooker for you. Just 6 ingredients, and your favorite toppings, are all it takes to put a Mexican spin on old fashioned tomato rice soup!
Servings: 4
Calories: 81kcal
Ingredients
- 1 can (28 ounces) crushed tomatoes
- 1 can (10 ounces ) Rotel mild diced tomatoes and green chiles
- 2 cups vegetable broth
- 1 can (15 ounces ) black beans , drained and rinsed
- 2 Tablespoons taco seasoning
- 1 ½ cups cooked white rice
Instructions
- Combine crushed tomatoes, diced tomatoes and green chiles, vegetable broth, black beans and taco seasoning in a slow cooker.
- Cook on low for 4 hours or high for 2 hours.
- Stir in cooked rice and continue cooking until heated through, about 10 minutes.
- Season with salt and black pepper, if desired.
- Serve with your favorite taco toppings, such as sour cream, jalapeno slices, chopped tomatoes, spring onions, shredded cheese, chopped avocado and fresh cilantro.
Notes
Swirls of Flavor Recipe Tips
- Serve with lime wedges and add a squeeze of fresh lime juice right before serving
- Serve with tortilla chips
- A salsa made with fresh tomatoes will be a delicious topping on this soup too!
- Stir in about 1/2 cup of half and half at the end of the cooking time for a mexican cream of tomato soup
- Garnish with crumbled queso fresco cheese
Nutrition
Calories: 81kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Sodium: 574mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg