Mexican Chicken Soup

On Tuesday I saw this on my Facebook page, was having a bad day (just tired mostly) and thought:  I'm going to make this soup.  This looks like COMFORT FOOD!!

And I got to chop lots of vegetables.

Does that sound weird?

Chopping vegetables makes me happy.

I don't know what it is.

I think that's why I like to make soup---it has lots of vegetables that need chopping.

I chopped, put the soup on the stove, ran to the Library Bookclub, came home and the smell in my house?

Heavenly!

This is a great soup. Good for you too.

Just fresh veggies simmered in broth served over some homemade Spanish rice.

I loved it.

It made the grade to be on my menu when I open 

Ahhhh  Some Soups.

(one day...)

I love listening to the Splendid Table on NPR.

Stump the cook, always stumps me.

I cannot open my fridge and just make something.  

The Splendid Table's very own game show — a refrigerator/pantry game in which a call-in contestant challenges Lynne Rossetto Kasper to create a dish with five ingredients from their kitchen.

I need a recipe.

This is a great soup.

Mexican Chicken Soup

The Splendid Table

Ingredients

Spanish Rice:

• 1 tablespoon olive oil
• 1/4 cup chopped white onion
• 1/4 cup chopped celery
• 1/4 cup chopped carrots
• 1 cup chopped tomatoes
• 1/8 teaspoon cayenne pepper
• 1 tablespoon paprika
• 1 1/2 cups brown rice
• 3 cups chicken stock or vegetable stock
• 1/2 teaspoon salt

Soup:

• 1 cup coarsely chopped onions
• 1 cup peeled, cubed carrots
• 1 cup coarsely chopped celery
• 3 tablespoons olive oil
• 8 cups chicken stock
• 1 cup cubed potatoes
• 1/4 teaspoon thyme
• 1 bay leaf
• 1 tablespoon salt
• 1 whole boneless chicken breast, cubed
• 3 ears of corn, cut in half

Garnish:

• 3/4 cup fresh Salsa (recipe follows)
• 1 ripe avocado, cubed

Salsa:

• 1/2 cup cilantro leaves (about 1 bunch cilantro)
• 1 cup chopped tomatoes
• 1/4 cup cubed red bell pepper
• 1/4 cup diced red onion
• 1 small jalapeño pepper, seeded and minced
• 2 tablespoons freshly squeezed lime juice

Instructions

To make the rice:Heat the olive oil in a big soup pot over low heat, add the onions, celery, carrots, tomatoes, and sauté, stirring, for 3 minutes. Add the spices, rice, stock, and salt. Cover and bring to a boil, then reduce heat and simmer, covered, for 45 minutes.

To make the soup: Put the onions, carrots, and celery in the olive oil in a large sauté pan. Cook over low heat until they become limp. Add the stock, potatoes, thyme, bay leaf, and salt and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Add the chicken. Cook for 15 more minutes and add the corn. Continue to cook for 5 more minutes.

Put 2 tablespoons of rice into each of 6 soup bowls. Ladle 1-1/2 cups of soup into each bowl along with ½ ear of corn. Garnish with 2 tablespoons of salsa and 1 tablespoon of avocado.

Salsa

To make the salsa: Hold the cilantro under running water, making sure that all the dirt pours off. Pinch the leaves off the stems and put them in a small bowl with the remaining salsa ingredients, mixing with a spoon until everything is thoroughly melded. Serve immediately or cover and refrigerate until you are ready to use.

I am going to link up with 

Souper Sundays

at

Kahakai Kitchen

There is always a great list of new ideas there for me 

for soups, sammies and salads!