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Dinners, Salads, Sandwiches, Soups

Mexico City Style Soup

May 7, 2020

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!

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