I love everything about fall season, the thousand shades of yellow everywhere, the lingering rain( which we are yet to see), and the wind whirling the fallen leaves around. There is so much going on in nature that I really need my time to sit and soak it all up :) , therefore I make this soup and call it dinner and sometimes lunch too. It really is a complete meal.
Mexican spiced chicken and rice soup
Corn kernels - ½ cup
Cooked black beans- 1/2 cup
Cooked brown rice- 1 cup
Boneless chicken small pieces -1 cup
Onion chopped - ½ cup
Canned crushed tomatoes- 2 cups
Garlic, minced - 2 tbsp.
Cumin - ½ tsp.
Coriander powder - ½ tsp.
Cilantro, finely chopped - ¼ cup + more to garnish
Tomato paste- ¼ cup
Paprika - 1 ½ tbsp.
Black pepper - crushed - ½ tsp.
Salt - to taste
Celery seeds - ½ tsp
Lemon - 1
Oil - 1 tbsp.
Cheddar cheese or Mexican cheese blend or Pepper Jack cheese grated
In a food processor grind the cooked rice till each grain breaks into 3-4 pieces, keep aside. Heat a sauce pan, add cumin, dry roast for 1 minute, transfer to a bowl, crush and keep. Heat oil in the same sauce pan, add onions and garlic and sauté till translucent. Add coriander powder and celery seeds stir well. Quickly add chicken pieces, some salt and sauté for 2 minutes. Add the rest of the ingredients along with the crushed cumin at this point followed by 6 cups of water, adjust the salt. Mix , cover and cook for 30 minutes at low heat. Gently stir, add the crushed black pepper followed by the juice from one lemon . If the soup gets too thick, add hot water to bring it to the desired consistency, readjust the salt. Mix well, serve hot topped with grated cheese, chopped cilantro, avocados and sour cream.
Serves a hearty meal for 4 people