Ingredients
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olive oil
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon cardamom
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1 onion, diced
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3 garlic cloves, minced
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3 baby carrots, fine diced
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1 chipotle chile in adobo, seeds removed and diced
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1 cup white wine (water can be used)
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2 tablespoons tomato paste
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1 cup canned pumpkin or 1 cup pureed butternut squash
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32 ounces organic low-fat chicken broth
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1 cup frozen corn, brought to room temperature
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oil, for frying
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8 corn tortillas, sliced
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1 -2 avocado, diced
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1 lime, sliced
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sour cream, to taste
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1 boneless skinless chicken breast
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1 dried guajillo chile, soaked in warm water removed seed and sliced thin
Instructions
- Coat breast with salt, pepper and cardamom. Heat oil in a pot medium high heat. Brown chicken on both sides and remove setting a side. Will not be completely cooked at this point.
- Add to pot onion, garlic and carrots saute till tender about 5 minutes adding a touch more oil if needed.
- Add chiles.
- Add wine to deglaze and reduce completely.
- Add tomato paste and stir to coat onion mixture. Cook 3 minutes stirring constantly.
- Add pumpkin puree stir in and follow with chicken broth. Bring to a boil then reduce heat to simmer.
- Dice browned chicken and add to pot.
- Add corn and 2 tablespoon cilantro. Simmer till tortillas are ready.
- Meanwhile heat inch oil and fry corn tortilla strips in batches. When browned remove to paper towel to drain and season with salt.
- These are tempting so you may want to fry a couple extra. ;).
- In bowls place tortilla strips, ladle soup over tortillas.
- Garnish with additional cilantro, avocados, sour cream and lime slices to be squeezed over soup.