Mexico City Style Soup

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

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings: 4

Ingredients Method

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
• 2-32 oz. 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

 

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