It was a chilly, rainy night in California while visiting and our sweet friends invited us over for dinner. This soup hit the spot! I had never had soup this way but it quickly became a favorite. You can add whatever floats your boat and make the soup base as spicy as you wish. Substitute quinoa for the rice as well if you want to make it grain free. So versatile!
1 medium onion, chopped
2 cloves garlic, minced
1 28 oz can pureed tomatoes
4 c. chicken broth
1 can el pato
2 tsp. salt
3/4 tsp. pepper
juice of one lemon
1 tsp. cumin
Sauté onion in a little oil till limp. Add garlic and cook a minute longer, Do not burn! Add remaining ingredients and heat to a boil then simmer at least 15 minutes. Add more spice as desired. I used some adobo sauce and Tajin in place of the El Pato this time since I was out and it was great.
Cilantro Lime Rice:
**I generally double this for the rice
1 T. butter
1 1/4 cups rice
2 1/4 cups chicken broth
3/4 tsp. salt
1/4 tsp. pepper
juice and zest of a large lime
2 T. chopped cilantro
1/4 tsp. cumin or more as desired
Melt butter in a sauce pan and add the rice. Stir and let the rice cook for a minute or two. Add the remaining ingredients and bring to a boil. Reduce heat and cook per time on the rice instructions. Brown rice is longer. I make mine in an electric pressure cooker.
Cooked black beans, seasoned if desired with garlic and cumin
Seasoned and grilled Mexican chicken
Corn chips or Siete brand chips for grain free option
Cheese if desired
Chopped tomatoes or pico
To serve, I layer rice first, then beans and chicken. Ladle soup over those ingredients . I don't like mine swimming, just enough to cover. Top with whatever ingredients is desired. Add salsa if you want it more spicy.
Hi! Welcome to my blog! I am passionate about using food to heal and restore balance in our lives. Food is life! Keep it real, keep it fresh. Follow me on my IG @enlightenedhomemaker