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 Tbsp  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 tsp  cayenne pepper
1 Tbsp  paprika
1-1/2 cup  brown rice
3 cup  chicken or vegetable stock
1/2 tsp  salt
 
 
  soup
1 cup  coarsely chopped onion
1 cup  peeled, cubed carrots
1 cup  coarsely chopped celery
3 Tbsp  extra-virgin olive oil
8 cup  chicken stock
1 cup  cubed potatoes
1/4 tsp  thyme
1   bay leaf
1 Tbsp  salt
1   whole boneless chicken breast, cubed
3 ear  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) 
 
 
 
-- 
(ID: 1759) Mirror: rec.food.recipes: Thu, Aug 4, 2005


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