This light vegetarian soup, although traditionally made with chicken, gets its body from diced avocado which is added at the table along with tortilla strips. Include lime wedges, cilantro, and green onions and you have a different and very tasty, satisfying soup.
1 tablespoon extra-virgin olive oil
1 small onion (chopped fine)
1 carrot (sliced thin)
2 cloves garlic (minced)
4 cups vegetable broth
Zest from one lime
1 teaspoon dried Mexican oregano
3 cups water
1/3 cup rice
2 small tomatoes (seeded and diced)
⅓ cup fresh corn kernels
Salt and pepper to taste
1 avocado (diced)
2 green onions (sliced thin)
¼ cup cilantro (chopped)
6 lime wedges
To make Broth: Heat olive oil in large saucepan over medium heat. Add onion and carrots, and sauté 5 to 7 minutes or until softened. Stir in garlic, and sauté 1 minute more. Add vegetable broth, lime zest, oregano, and water. Cover and reduce heat to medium-low. Simmer for about 10 minutes. Strain broth, discard solids and return broth to saucepan.
Add rice to Broth. Bring to a simmer over medium-low heat, cover, and simmer 15 minutes or until rice is soft. Stir in tomatoes and corn. Season with salt and pepper to taste. Simmer for 10 minutes more.
To serve, ladle soup into serving bowls. Garnish with avocado, green onions, cilantro, and tortilla strips. Serve with wedges of lime on the side.
Makes 3 to 4 small bowls of soup.