Mexican Minestrone
 |
| Mexican Minestrone |
When I received this recipe via email from Tori Ritchie, I knew I had to
try it. It has some yummy and healthy ingredients - garlic, chopped
cilantro, a chipotle pepper, garbanzo beans, chicken rice, and a squeeze
of lime juice. Another plus for this soup is that it comes together
quickly. You start by cooking a chopped onion and diced carrots in
vegetable oil. Add garlic, chopped cilantro, a chopped chipotle pepper.
Stir and cook for 30 seconds. Add some chicken broth, water and
garbanzo beans. Bring to a boil and simmer for 20 minutes. While the
soup is simmering you cook up your rice. After the soup has cooked for
20 minutes add your shredded cooked chicken from a rotisserie bird and
heat it through. Season the soup with salt to taste. To serve the
soup, place some cooked rice in a soup bowl. Ladle some soup over the
rice and garnish with avocado and cilantro leaves. Be sure to add a
lime wedge to each bowl. It is amazing the taste a squeeze of lime adds
to the soup.
This soup is has a little heat to it but it is delicious.
Mexican Minestrone
From Tori Ritchie
Ingredients:
2 tablespoons vegetable oil
1 yellow onion, chopped
1 large carrot, diced
2 cloves garlic, minced
1/4 cup chopped cilantro, plus leaves for garnish
1 canned chipotle in adobo* chopped (or 2 teaspoons smoked pimenton "picante")
1 quart low-sodium chicken broth
2 cups water
1 can (15 ounces) garbanzo beans, drained and rinsed
1 cup shredded cooked chicken (from a rotisserie bird)
Salt
1 cup raw white rice
1 large avocado, diced
1 lime, cut into wedges
Directions:
1. In a soup pot or Dutch oven, warm the oil over medium-high
heat and add the onion and carrot. Cook, stirring often, until
vegetables soften, about 3 minutes. Stir in the garlic, chopped
cilantro, and chipotle and cool for 30 seconds. Add the broth, water
and garbanzo beans. Bring to a boil, reduce heat, cover, and simmer for
20 minutes. Stir in chicken at the end to heat it through. Season to
taste with salt.
2. Meanwhile, in a separate pan, bring 2 cups water to boil with a
pinch of salt, stir in the rice, then cover and simmer until cooked, 18
to 20 minutes.
3. To serve, divide cooked rice among soup bowls. Ladle soup
over rice and garnish with avocado and cilantro leaves; add a lime wedge
to each bowl to squeeze over the soup.
Note: Do not misread this as "1 whole can" chipotle in
adobo...you only want to use one of these fiery little beasts from the
can; fish it out with a fork with some of the sauce clinging to it.
Serves 4
