Mexican Rice Soup

I originally got this recipe from Vegetarian Times, but I actually changed a few things around to add my own bit of flavor to it. It is so delicious and healthy and I could eat it everyday!

What you need:

For Soup Base
A few tablespoons of Olive Oil (Extra Virgin is the best)
Half red onion chopped
4-5 cloves of garlic
Fresh mint, cilantro, oregano and basil (use as much as you want)
1/4 cup chives chopped

For Soup
1 cup of brown rice
1 3/4 cup of corn
1-2 tomatoes chopped
1 box of vegetable broth (organic is best!)
3 cups of water

For Garnish on top of Soup
1 avocado chopped into cubes
1/4 cup shredded cheese
1/4 cup diced onions
A few sprigs of cilantro chopped
2 limes or lemons
2-3 soft wheat tortillas

Directions:
1. Heat up olive oil
2. Saute onions and garlic
3. Add fresh herbs and chives
4. Add vegetable broth and water
5. Let simmer for 10 minutes
6. Add all of cooked brown rice
7. Add corn and tomatoes
8. Let simmer for 10 minutes
9. Heat up oven to 350 and put tortillas (slice into vertical pieces) on pan (spray pan with non-stick spray)
10. Leave tortillas in for 6 minutes
11. Cut up avocado, lime or lemon into wedges, chop cilantro and onions, get cheese and put them into little serving dishes

Put soup in bowl and add toppings of avocado, cheese, squeezed lime, cilantro and onions. Mix into soup. Use salt and pepper to taste. Take tortilla strips and use them to dip into soup.

Enjoy!
YUM!

If you try this recipe, let me know what you think!