1 boneless skinless chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cardamom
1 small onion, diced
3 garlic cloves, minced
1/4 cup finely diced carrots
1-2 chipotle chile in adobo, seeds removed and diced
1 cup white wine (water can be used)
2 tablespoons tomato paste
1 cup canned pumpkin
32 ounces organic low-fat chicken broth
1 cup frozen corn, brought to room temperature
oil, for frying
8 corn tortillas, sliced
1-2 avocado, diced
1 lime, sliced
sour cream or yogurt, to taste
1 bunch cilantro, rough chopped
1 tomato, diced fine
Shredded cheese to taste
No nutrition information available
Add to pot onion, garlic and carrots saute till tender about 5 minutes adding a touch more oil if needed.
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. 10 These are tempting so you may want to fry a couple extra. ;).
In bowls place tortilla strips, ladle soup over tortillas.
Garnish with additional choices of cilantro, avocados, sour cream or yogurt, tomatoes, cheese and lime slices to be squeezed over soup.
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