cat lover
06-17-2007, 08:33 AM
For the broth:
1 tbsp olive oil
1 cup calabasa squash, diced 1/2" **
½ cup red onion, diced 1/2"
1 tsp chopped garlic
2 tsp sliced jalapeno, no seeds
8 cups chicken broth, canned
1 1/2cups corn kernels, canned, drained
1 cup tomatoes, 1/2"diced
1 cup jicama, 1/2" diced
salt to taste
1/4 cup fresh squeezed lime juice
1 tsp oregano, chopped
1 pound chicken breast, fully cooked & sliced
Heat the oil in a large pot tillhot. Add the calabaza, onions, jalapenos and garlic and saute till they lose their raw appearance. Add the chicken broth, corn, jicama, and tomatoes and bring to a boil. Reduce the heat and simmer till the calabasa is tender. Season to taste with salt, then add the lime juice, oregano and fully cooked sliced chicken breast. Simmer for an additional 5 minutes then remove from the heat.
** Pumpkin can be substituted for calabasa if necessary
For the garnish:
8 tsp cilantro chopped
8 tbsp avocado, diced 1/2" just before serving to prevent discoloration
4 6" blue corn tortillas
4 6" white corn tortillas
1 cup canola oil
salt as needed
Cut the tortilla strips in half on a clean cutting board then cut into 1/8" strips and set aside. Place the oil in a small pan and heat to medium heat. Add small amounts of the strips and fry till crisp. Remove and place on a paper towel lined plate to absorb the excess oil. Lightly season the crisp tortillas with salt. Repeat the process until all the tortillas are fried.Serve the soup hot, and garnish with diced avocado, chopped cilantro, and crisp tortilla strips. Serves 6 to 8
1 tbsp olive oil
1 cup calabasa squash, diced 1/2" **
½ cup red onion, diced 1/2"
1 tsp chopped garlic
2 tsp sliced jalapeno, no seeds
8 cups chicken broth, canned
1 1/2cups corn kernels, canned, drained
1 cup tomatoes, 1/2"diced
1 cup jicama, 1/2" diced
salt to taste
1/4 cup fresh squeezed lime juice
1 tsp oregano, chopped
1 pound chicken breast, fully cooked & sliced
Heat the oil in a large pot tillhot. Add the calabaza, onions, jalapenos and garlic and saute till they lose their raw appearance. Add the chicken broth, corn, jicama, and tomatoes and bring to a boil. Reduce the heat and simmer till the calabasa is tender. Season to taste with salt, then add the lime juice, oregano and fully cooked sliced chicken breast. Simmer for an additional 5 minutes then remove from the heat.
** Pumpkin can be substituted for calabasa if necessary
For the garnish:
8 tsp cilantro chopped
8 tbsp avocado, diced 1/2" just before serving to prevent discoloration
4 6" blue corn tortillas
4 6" white corn tortillas
1 cup canola oil
salt as needed
Cut the tortilla strips in half on a clean cutting board then cut into 1/8" strips and set aside. Place the oil in a small pan and heat to medium heat. Add small amounts of the strips and fry till crisp. Remove and place on a paper towel lined plate to absorb the excess oil. Lightly season the crisp tortillas with salt. Repeat the process until all the tortillas are fried.Serve the soup hot, and garnish with diced avocado, chopped cilantro, and crisp tortilla strips. Serves 6 to 8