Mexican Rice Soup

Serves 6

Yum, this is normally made with chicken broth and chicken, here's a vegetarian variation. It's a light, healthy and warming soup, gets its body from diced avocado, which is served with tortilla strips and added right before it's served, along with lime wedges and freshly chopped cilantro and green onions. The heat of the soup warms the avocado and tortilla strips without turning them to mush, if you add them at the end. Enjoy!

Broth
* 1 Tbs. olive oil
* 1 small onion, finely chopped (¾ cup or more)
* 2-4 cloves garlic, minced (2 tsp. or more)
* 3 cups vegetable broth
* 1 Tbs. grated lime zest
* 1 tsp. dried oregano


Soup

* ¼ cup short-grain rice
* 2 small tomatoes, diced (1 cup)
* ¹⁄3 cup fresh or frozen corn (I have also used canned)
* 1 flour tortilla
* 1 avocado, diced (1 cup)
* 2 green onions, thinly sliced (¼ cup)
* ¼ cup chopped cilantro
* 6 lime wedges
* Hot sauce for garnish, optional

To make Broth, Heat olive oil in saucepan over medium heat. Add onion, and sauté about 5 minutes, or until softened. Stir in garlic, and sauté another minute or so. Add vegetable broth, lime zest, oregano, and 3 cups water; cover, and reduce heat to medium-low. Simmer 10 minutes. Strain Broth, discard solids (optional), and return to saucepan.
2. To make Soup: 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, and season with salt and pepper. Simmer 10 minutes.
3. Meanwhile, preheat oven to 350°F. Spray flour tortilla with cooking spray or a bit of olive oil, and cut into thin strips. Arrange strips on baking sheet, and bake 5 to 7 minutes, or until tortilla is crisp.
4. Place diced avocado, green onions, cilantro, lime wedges, and tortilla strips in small bowls. Ladle Soup into serving bowls. Garnish with avocado, tortilla strips, green onions, cilantro, lime wedges, and hot sauce, if desired.