Mexican Chicken Soup

DrWeil.com
Nurture yourself with this soup when you've come down with a cold. It makes
you feel nourished, and it's just the right amount of food.

Spanish Rice:
1 tablespoon extra-virgin 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 or vegetable stock
1/2 teaspoon salt


Soup:
1 cup coarsely chopped onion
1 cup peeled, cubed carrots
1 cup coarsely chopped celery
3 tablespoons extra-virgin 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
1 ripe avocado, cubed

To make the rice: Heat the olive oil in a big soup pot over low heat, add
the onions, celery, carrots, tomatoes, and saute, 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 saute 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 1/2 ear of corn. Garnish with 2 tablespoons of
salsa and 1 tablespoon of avocado.


Serves 6

Nutrients Per Serving: Calories 486 Fat 15.2g Saturated Fat 2.7g (28.2% of
calories from fat) Protein 8.9g Carbohydrate 25.2g Cholesterol 24.4mg Fiber
7.1g

This recipe is from The Healthy Kitchen - Recipes for a Better Body, Life,
and Spirit by Andrew Weil, M.D and Rosie Daley (Knopf)



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