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
- 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
- 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!