Hey guys! I made a great dinner tonight that I've made a couple times before and I thought you would like. I had a great soup at a restaurant (Bahama Breeze) and they were awesome enough to have their recipes on their website
Don't skip out on the lime juice, tortillas and avocados! You are only cheating yourself!!! Calabasa is an acorn squash and a jicama is the size of a grapefruit with the texture of a ginger root. It will have a water chestnut crunch to it when cooked. Tastes like a raw peanut if eaten raw, but sweet when cooked.
YUCATAN CHICKEN & TORTILLA SOUP
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Serves: 6 - 8 Broth IngredientsOlive Oil - 1 Tbsp
*Calabasa Squash, diced ½" - 1 cup
Red Onion, diced ½" - ½ cup
Chopped Garlic - 1 tsp
Sliced Jalapeno, no seeds - 2 tsp
Chicken Broth, canned - 8 cups
Corn Kernels, canned, drained - 1 ½ cups
Tomatoes, ½ " diced - 1 cup
Jicama, ½" diced - 1 cup
Salt - to taste
Lime Juice, fresh squeezed - ¼ cup
Oregano, chopped - 1 tsp
Chicken Breast, fully cooked & sliced - 1 pound Broth ProcedureHeat the oil in a large pot until hot. Add the calabasa, onions, jalapenos and garlic, then sauté until they loose 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.
* Pumpkin can be substituted for Calabasa if necessary Garnish IngredientsCilantro Chopped - 8 tbsp.
*Avocado, diced ½" - 8 tbsp.
* Cut the Avocado just before serving to prevent discoloration.
Blue Corn Tortillas 6" - 4 each
White Corn Tortillas 6" - 4 each
Canola or Peanut Oil - 1 cup
Salt - As Needed Garnish ProcedureCut the tortilla strips in half on a clean cutting board then cut into 1/8th 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.

