Mexico City Style Soup

Mexico City Style Soup, tortilla soup — via @TheFoxandShe

Mexico City Style Soup, similar to tortilla soup, healthy soup recipes

Mexico City Style Soup, tortilla soup — via @TheFoxandShe

Mexico City Style Soup, tortilla soup — via @TheFoxandShe

Mexico City Style Soup, tortilla soup — via @TheFoxandShe

Mexico City Style Soup, tortilla soup — via @TheFoxandShe

Mexico City Style Soup, tortilla soup — via @TheFoxandShe

Mexico City Style Soup, tortilla soup — via @TheFoxandShe

Mexico City Style Soup, tortilla soup — via @TheFoxandShe

At the end of a busy fall day, I love lighting a candle, curling up on the couch and watching our favorite shows (currently The Wire) with a bowl of soup and a glass of wine. It’s such a comforting and relaxing feeling and the perfect end to a long day of work. You’ll quickly learn that when it’s cold outside, I literally find any excuse to make and eat soup. It warms you up, it’s easy to make, you can make extras for lunches (duh!), you can cook it all in one pot and it’s healthy! Well, depending on what kind you make… either way, please tell me you love soup as much as I do!?

This soup holds a special place in my heart because it’s a riff off of a soup I used to eat all the time in high school. One of my favorite spots, Houston’s (now Hillstone) made this Mexico City Style Soup on Tuesdays. Tuesdays in the fall meant volleyball games for me, so after we were done, my parents used to take me here and I’d scarf down a salad and this soup and then crash.

Since the whole family really loved it, I made my own version a few years ago and we typically eat this soup with tamales on Christmas Eve! I love the tradition and am looking forward to this December. It’ll be Rob’s first Christmas with us and I think he’s going to love it!

Mexico City Style Soup

Ingredients

Broth:
1 ½ c. chopped onion
3 garlic cloves, minced
1 – 4oz. can chopped green chiles
1 Tbsp chili powder
2 Tbsp canola oil
1 tsp dried oregano
1 tsp cumin
4 cans chicken broth
2 Tbsp tomato paste
1 Tbsp cilantro, more for garnish

Add-ins:
1 zucchini
1 squash (cube zucchini and squash and blanch for 1 minute, toss in ice bath immediately after to stop cooking)
Fresh tomato (1/4 c. chopped per bowl)
2 Tbsp corn per bowl
1/3 c. white rice per bowl
Avocado slices
Garnish with Monterrey cheese and cilantro

Directions

Saute onion, garlic and green chiles in canola oil. After 5 minutes add chili powder, oregano, cumin and sauté for 5 more minutes. Add tomato paste, broth and bring to a boil. Lower temperature, add cilantro and simmer for 30 minutes.
Prepare other ingredients. Ladle soup into bowls, add ingredients and garnish. Serve immediately.

What traditions and recipes does your family have that you love?

P.S. I always cook soups in my dutch oven. The heavy bottom helps to keep things from burning while simmering!

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