Sunday, February 3, 2013

Mexico City Style Chicken and Rice Soup

One of my favorite soups is from a restaurant called Houston's. They have a soup there that is similar to this Mexico City Style Chicken and Rice Soup. The recipes are not exactly the same. I don't think the Houston's version has chili powder or tomato paste, but I could be wrong. If there are any former Houston's chefs out there who can confirm, I would welcome it. The best thing about this soup is the freshness of the vegetables. It would be great soup to make in the summer because of the fresh farmer's market vegetables you could use. It is also good to make when it is freezing out since this soup will warm you up on a cold winter's day.

Mexico City Style Chicken and Rice Soup
1 Tbsp olive oil
1 cup chopped onion
4 oz. can green chiles
3 cloves garlic, minced
1 Tbsp chili powder
1 tsp dried oregano
1 tsp cumin
2 tbsp tomato paste
1/2 cup cilantro, plus extra for garnish
1 zucchini, diced
1 cup tomatoes, chopped (I used fresh, but you can use canned)
1 can corn, drained
1/4 cup shredded Monterrey jack cheese
1 avocado, diced
8 cups chicken broth (homemade or store bought)
Cooked Spanish rice or saffron rice, prepared according to package instructions

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 tomatoes, corn and zucchini to soup and cook for 1-2 minute, until tender crisp. Lower heat.
To serve, mound a scoop of rice in each bowl. Ladle soup into bowls. Garnish with cheese and avocado.  You can also add tortilla crisps, cilantro, or extra fresh tomatoes.

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