Serves: 6 - 8
Olive Oil - 1 Tbsp
*Calabasa Squash, diced ½" - 1 cup
Red Onion, diced ½" - ½ cup
Chopped Garlic - 1 tsp
Sliced Jalapeno, no seeds - 2 tsp
Chicken Broth, canned - 8 cups
Corn Kernels, canned, drained - 1 ½ cups
Tomatoes, ½ " diced - 1 cup
Jicama, ½" diced - 1 cup
Salt - to taste
Lime Juice, fresh squeezed - ¼ cup
Oregano, chopped - 1 tsp
Chicken Breast, fully cooked & sliced - 1 pound
Heat the oil in a large pot until hot. Add the calabasa, onions, jalapenos and garlic, then sauté until they loose their raw appearance. Add the chicken broth, corn, jicama, and tomatoes, then bring to a boil. Reduce the heat and simmer until 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 cut the heat.
* Pumpkin can be substituted for Calabasa if necessary
Cilantro Chopped - 8 tbsp.
*Avocado, diced ½" - 8 tbsp.
* Cut the Avocado just before serving to prevent discoloration.
Blue Corn Tortillas 6" - 4 each
White Corn Tortillas 6" - 4 each
Canola or Peanut Oil - 1 cup
Salt - As Needed
Cut the tortilla strips in half on a clean cutting board then cut into 1/8th inch strips and set aside. Place the oil in a small pan and heat to medium heat. Add small amounts of the strips and fry until 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.