Southwest Chicken And Chayote Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Unique, delicious and good for you! Ingredients:
1 tbs + olive oil |
3 scallions |
4 garlic cloves |
1/4 cup hot new mexico green chile (i pull from my supply of frozen, chopped chile) |
4 cups low salt chicken broth |
2 half boneless , skinless chicken breasts (use dark meat or leave skin on for richer flavor) |
1 chayote |
1 small red bell pepper, quartered and seeded |
1 cup corn kernels ( i used canned, but fresh would be far superior) |
1/2 cup carrots, diced |
3 tbs cilantro, chopped |
extra olive oil for brushing on veggies |
2 cups cooked brown rice |
Directions:
1. Add olive oil to a large pot. Mash scallions and garlic with mortar and pestle and add to pot. Add green chile. Simmer over medium heat until veggies soften and are very fragrant-do not allow to brown. Add broth, diced carrots and corn kernels and bring to a boil. Cover, reduce heat and simmer very slowly.
2. Heat grill until very hot. Brush red pepper wedges, chayote, and chicken breasts with small amount of oil and grill until chicken is just well seared (slighly underdone in center) and veggies are grill-charred but still firm to the bite. Remove and dice chicken and veggies into large chunks. Add to pot along with chopped cilantro. Simmer for 3 to 4 minutes to finish chicken and vegtables. Ladle soup into bowls. Pack a scant cup of cooked brown rice into a ball and place in center of bowls. Serve hot.
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