Mexican Chicken and Vegetable Soup

The best Mexican soup ever!!!!

Fall is the perfect weather for soup.  With fall being right around the corner, I wanted to share one of our family's favorite sopa recipes. 

Now, everyone should feel a little special because I'm going to share a recipe I actually learned from a friend who worked in a Mexican restaurant.  This restaurant...who shall remain nameless,  is quite popular here in Georgia.  Ready?

Ingredients   

6 cups of water
2 chicken bouillon cubes (the larger ones)
1 onion (quartered then sliced)
1 garlic clove (chopped very fine)
1-2 carrots (sliced)
1 celery stalk (sliced)
2 ears of corn (cut corn off the stalk)
2 potatoes (peeled and cut into cubes)
1/4 cup of cilantro (chopped)
2-3 chicken breast (cut up into pieces)
3 roma tomatoes (to put in blender)
1 advocado  (to add to bowl when serving)
1 lime (cut into wedges and serve with soup)

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Directions

Pour the water into a pot. Add bouillon cubes and vegetables (onion, garlic, carrot, celery, corn, potatoes, cilantro).  

 Do not add the tomatoes.  

Next add the cut up chicken to the pot.

(You can omit the chicken if you are vegetarian.)

Now it's time for the tomatoes. 

While the water is coming to a boil, cut the tomatoes into several pieces and put into a blender.

  Add some water to facilitate blade  

 movement and blend until liquified.

 Add the contents of the blender into the pot and stir. (yes, it will look bright pink... this is normal...the color will change. I promise!)

 Let everything continue to boil on high  for 10 minutes.  Cover and simmer for an additional 20 minutes.

Serve in bowls with advocado on top of the soup and a lime wedge.  It's so much better with that extra little zing from the lime juice and creamy advocado.  (yes, my fellow gringos... you are suppose to squeeze some lime juice in your soup and put fresh advocado in it as well.)   You can also add a little cooked rice to the bowl if desired.

Buen Provecho!