My family loves this soup! I got the idea for this soup from one with similar flavors at a favorite Dallas restaurant. The broth is rich and flavorful, which makes for a delicious base for this soup. Add avocados for a little creaminess too! Occasionally I’ll make a double batch of broth and freeze the broth in individual containers for a quick lunch or dinner — delicious & so easy!

Mexico City Style Soup

Serves: 4 • Prep Time: 20 minutes • Cook Time: 40 minutes
Wine Pairing: 120 Santa Rita Sauvignon Blanc
Nutrition per Serving  Cal: 211.2 • Fat: 5.6g • Carb: 35.9g • Protein: 8.4g • Fiber: 4.8g • Sugar: 5.3g

Ingredients

• 1 tsp olive oil
• 1 1/2 cups chopped white, yellow or red onion
• 4 oz. can green chiles
• 3 cloves garlic, chopped
• 1 Tbsp chili powder
• 1 tsp dried oregano
• 1 tsp cumin
• 2 tbsp tomato paste
• 2-32oz. boxes of low sodium chicken broth
• 1/2 cup cilantro, plus extra for garnish
• 1 zucchini, diced
• 1 squash, diced
• 3/4 cup tomatoes, chopped
• 1/2 cup canned corn, drained
• 1 1/3 cups cooked white or brown rice
• 1/4 cup shredded Monterrey jack cheese

Method

• Heat oil in a large saucepan over medium heat.
• Sauté onion in oil for 5 minutes, stirring occasionally.
• Add chiles, garlic, chili powder, oregano, cumin and cook for another minute.
• Add tomato paste and broth and bring to a boil.
• Lower heat to medium low, add cilantro and simmer for 30 minutes.
• Turn the heat back up, add zucchini and squash to soup and cook for 1-2 minute, until tender crisp. Lower heat.
• Heat bowls before serving to keep soup hot.
• To plate, add 1/3 cup of hot rice to each bowl.
• Add equal portions, corn and tomatoes.
• Ladle broth, zucchini & squash into bowls and garnish with cheese and fresh cilantro. Serve immediately!