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Mexico City Style Soup

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Prep Time 20 minutes
Cook Time 40 minutes
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!