This soup is probably my favorite soup that I know. This week I had an awful cough and sore throat and my mother in law made this for me and it was just the ticket. Do not confuse this with taco soup;it is not the same thing. Its got a great mild spice flavor that really accompanies enchiladas or taco night well. Anyone familiar with La Margarita in Round Rock,Texas, this is the closest recipe to that.
Emeril Legasse/ Bridger additions
Ingredients:2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin (optional)
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
1/4 C of uncooked rice 1 small can of crushed tomatoes
Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Add the uncooked rice and crushed tomatoes and simmer for 20 minutes. Add the cooked shredded chicken and simmer for 5 minutes. Add the lime juice and cilantro and serve. Garnish with avacado, tortilla chips, sour cream, and monteray jack cheese.