1 Tbsp. Olive Oil
1 cup *Calabasa Squash, diced ½"
½ cup Red Onion, diced ½"
1 tsp Chopped Garlic
2 tsp Sliced Jalapeño, no seeds
8 cups Chicken Broth, canned
1½ cups Corn Kernels, canned, drained
1 cup Tomatoes, ½" diced
1 cup Jicama, ½" diced
Salt to taste
¼ cup Lime Juice, fresh squeezed
1 tsp Oregano, chopped
1 pound Chicken Breast, fully cooked & sliced
8 Tbsp. Cilantro Chopped
8 Tbsp. Avocado, diced ½"
Cut the Avocado just before serving to prevent discoloration.
4 each Blue Corn Tortillas 6"
4 each White Corn Tortillas 6"
1 cup Canola or Peanut Oil
Salt as Needed
* Pumpkin can be substituted for Calabasa if necessary.
Heat the oil in a large pot until hot. Add the calabasa, onions, jalapeños and garlic, then sauté until they lose 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.
Cut the tortilla strips in half on a clean cutting board then cut into 1/8-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.
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