I love Mexican food. One of my favorite restaurants is Luna De Noche. They have a variety of dishes and an even better soup selection.
While dinning there, I fell in love with a soup called Xochitl. It is pronounced So-cheel. Here are the ingredients in the soup.
Xochitl (So-cheel) Soup:
Chicken broth base with chicken chunks, tortilla strips, rice and fresh avocado, onion, tomato, cilantro & jalapeños. Cup or Bowl.
I was able to find a recipe online but I ended up adding my own twist to it. Here is the recipe from online.
3 quarts Rich chicken broth
1 Large head of garlic, unpeeled
1 Large sprig fresh epazote (optional)
2 Fresh jalapeño chiles, stemmed
1 Medium white onion, cut into 1/4-inch dice
2 Large ripe tomatoes, cored, seeded and cut into 1/4-inch dice
salt, about 1 1/2 teaspoons Depending on the saltiness of the broth
3/4 cup Loosely packed chopped cilantro
1 cup Coarsely shredded cooked chicken (optional)
1 cup Prepared spanish rice
2 Ripe avocados, peeled, pitted and cut into 1/2-inch dice
1 Lime, cut into 6 to 8 wedge
I had to tweak the recipe so this is what I used instead. It is my lazy/quick way of making this soup.
Modified recipe (Vegan and Vegetarian Style)
- 1 Fresh jalapeño sliced
- 1 cup black bean corn pico de gallo
- 1 bullion cube
- 2-3 cups of purified water
- 2 tablespoons of cilantro
- 1 cup cubed Quoron
- 1/3 cup of brown & wild rice
- 2 Ripe avocados, peeled, pitted and cut into 1/2-inch dice
- 1 Lime, cut into wedges
- 1-2 green onion stalks chopped
I used the above as my bullion cube substituent.
Here are the preparation and cooking instructions
1. Measure the broth into a large pot. Slice the unpeeled head of garlic in half widthwise and add both halves to the broth along with the optional epazote. Bring to a boil, then simmer over medium-low, partially covered, for about 1 hour. The liquid should have reduced. Remove the garlic andepazote, and discard. (Note: I did not cook this for an hour. I cooked a smaller amount of broth for 15mins)
2. While the broth is simmering, cut the chiles in half lengthwise, and cut out the seed pod. Slice into very thin lengthwise strips, and set aside with the diced onion and tomatoes.
3. Add the rest of the ingredents into a bowl. Once broth is complete, pour over soup and squeeze lime wedges to desired taste.
Advance Preparation: The seasoned broth in step 1 can be made several days ahead and refrigerated. Finish Step 2 just before serving.
Here is a photo of the soup with out the broth. The broth was still cooking.
I couldn’t get a very clear photo of the soup because of the steam but you can see all the ingredients.
I loved it so much, I ended up having a very large bowl of it. It is very easy to make and I think I will have this once a week. This soup is also quiet affordable and has a variety of essential nutrients for the body and hair!