Vegetable Soup With Rice & Cilantro Pesto

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1 tablespoon olive oil

1/2 onion, chopped

2 leeks (white and light-green parts), well rinsed, chopped

4 celery stalks with leaves, chopped

Kernels from 1 ear of corn

4 carrots, peeled and thickly sliced

4 new potatoes, peeled and chopped

4 boneless, skinless chicken breasts, left whole

1/2 teaspoon garlic salt

Freshly ground pepper to taste

1/2 teaspoon Dixon chile powder

1/2 teaspoon Bijol powder (optional but beautiful)(see Note)

6 cups water

1 can chicken or vegetable broth

1 (28-ounce) can whole, peeled tomatoes, including liquid

The Rice:

3 cups water

1/2 teaspoon salt

1 1/2 cups Arborio rice

1 tablespoon butter

A few teaspoons olive oil

1/2 teaspoon Bijol powder or turmeric

Cilantro-Chipotle Pesto:

2 cups cilantro, washed and dried between paper towels

3 garlic cloves

3/4 cup grated Asiago cheese

1/2 cup flavorful olive oil

1 canned chipotle chile, cut into strips; or 1 dried chipotle, cut into strips and soaked in warm water until softened

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