Hispanic Kitchen

Spice It Up!


Yields 6 hearty servings or 8 as a starter


Ingredients:

2 boneless chicken breasts, cooked and shredded, about 4 cups
1 medium white onion, diced
4 cloves garlic, minced
2 chayotes (aka "Mexican squash"), diced
10 guajillo peppers
2 chile de arbol peppers
2 bay leaves
1 
teaspoon
 cumin seeds
1
 teaspoon coriander seeds
1
 teaspoon oregano
Salt and fresh cracked pepper
1 tablespoon Knorr chicken bouillon powder
½ cup finely crushed tortilla chips
Olive oil
6 cups low-sodium chicken broth 


For Garnish:
3 cups shredded lettuce
1 cup diced tomatoes
½ cup diced white onion
2 jalapeño peppers, minced
Chopped cilantro
Lime wedges
½ cup crumbled queso fresco



Directions:

1. Remove the seeds and stems form the guajillo peppers. Transfer to a glass bowl with just enough water to cover. Cook in the microwave for 7 to 8 minutes, turning halfway through the cooking time. Remove from microwave, cover and set aside.

2. In a large soup pot, heat 2 tablespoons of oil to medium heat, add the onions and cook for 5 minutes. Add the chayote, garlic, chile de arbol, bay leaves, ½ teaspoon of salt and a pinch of pepper. Cook for 2 more minutes.

3. Drain the guajillo peppers and transfer them to the blender, add the Knorr chicken bouillon and 1 cup of water. Blend on high until smooth, set aside. Combine the coriander seeds, oregano, and cumin seeds and crush them using a mortar and pestle, set aside.

4. Add the chicken broth, cumin, coriander, oregano, chile guajillo sauce, crushed tortilla chips and the shredded chicken to soup pot, stir well to combine. Bring to a boil, taste for salt and pepper. Reduce the heat and cook for 35 to 40 minutes to slightly thicken the broth. Keep warm or serve right away with your favorite toppings and warm corn tortillas.



Other recipes by 
Sonia:
Mexican Red Rice
Buñuelos
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Lemon Pepper Chicken Fajitas
Chorizo Pozole Soup with Lime Pickled Red Onions
Dulce de Leche and Chocolate Chip Chimichangas

Views: 10284

Tags: Chayotes, Chicken, Soup, guajillo

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Comment by Sonia Mendez Garcia on November 11, 2012 at 9:50pm

Michael, let me know how you like the soup. My husband and I loved it!! Thanks you for your kinds words. I am really loving being a part of the Hispanic Kitchen family!

Comment by Michael Redden on November 11, 2012 at 8:58pm

Looking forward to trying this for my wife!

Thank you for all of your wonderful recipes and suggestions.

Comment by Sonia Mendez Garcia on May 8, 2012 at 10:01pm

Thanks Ray.....:)

Comment by Ray A. on May 8, 2012 at 9:08pm

mmmmm mmm good! 


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