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Xochil Soup
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Xochil Soup

This is a spicy, clear broth soup with vegetables and tortilla strips added at the very end. Perfect soup when you have a cold and the vegetables can vary greatly. It is as close as I can get to the Xochil soup served by Luna Del Noche, which is no longer open. Their soup had chicken and rice, but the concept of clear, spicy broth and bright vegetables live in this soup!
Prep Time10 minutes
Cook Time15 minutes
Total Time15 minutes
Cuisine: Mexican
Servings: 1 Cup

Ingredients

  • 2 Cups Water
  • 1 Large tomato
  • 1 Avocado
  • 1/4 Cup Cilantro Stems ok
  • 1 Cup Frozen corn
  • 3 Medium potatoes Optional
  • 1 Cup Cooked rice Optional
  • 2 Organic corn tortillas
  • 1 Large Poblano pepper
  • 1 Medium onion
  • 1 Tsp Garlic Powder
  • 1 Tbsp Ground Cumin
  • 1/2 Tbsp Smoked Serrano
  • 1/2 Tbsp Ancho Chili Powder
  • 1/2 Tsp Mexican Oregano May sub Marjoram
  • 1/2 Tbsp Smoked Paprika
  • 1 Tbsp Black Pepper

Instructions

  • Remove seeds and membrane from the poblano pepper. Dice into a 1/2" dice.
  • Peel and chop onion. Dice into a 1/2" dice.
  • Wash cilantro. Chop into a rough chop.
  • Add water into a stock pot.
  • Stir to blend the seasonings into the liquid. Put pot on stove top and bring to a bowl. Turn down to simmer.
  • If using potatoes, peel and dice them into 1/2" cubes and steam them over the vegetables.
  • Cut across tortillas 3 times. Slice across the other way to create 1/4" strips. Set aside.
  • Peel tomatoes. Dice into a 1" dice.
  • Arrange chopped tomatoes, corn, avocado slices, tortilla strips in soup bowls. If using potatoes or rice, arrange the cooked potatoes or rice in the bowls as well.
  • Allow soup to simmer for 15 minutes. Add salt to taste.
  • Strain the broth, reserving the vegetables to use in a puree. Pour the hot, clear broth in the soup bowls. Cover for a few minutes if possible, garnish and serve.
  • Garnish with cilantro leaves, diced onion, pepper slices or toppings of choice.

Notes

 
A Snap Pea Sheep recipe
This soup can be done so many ways. 
Add mushrooms, red beans, hominy, carrots, celery or even zucchini slices to make it a little more hearty as you wish. 
Blend the discarded vegetables to make a salsa or ranchero sauce.