Yucatan Chicken and Tortilla Soup

Ingredients

1 tablespoon olive oil
1 cup calabasa squash*, diced 1/2-inch

1/2 cup red onion, diced 1/2-inch
1 teaspoon chopped garlic
2 teaspoon sliced jalapeno, no seeds
8 cups chicken broth, canned
1 1/2 cups corn kernels, canned, drained
1 cup tomatoes, 1/2-inch diced
1 cup jicama, 1/2-inch diced
salt to taste
1/4 cup fresh squeezed lime juice

1 teaspoon oregano, chopped

1 pound chicken breast, fully cooked & sliced

* Pumpkin can be substituted for Calabasa if necessary

Garnish
8 teaspoons cilantro chopped
8 tablespoons avocado*, diced ½-inch just before serving to prevent discoloration
4 6-inch blue corn tortillas
4 6-inch white corn tortillas
1 cup canola or peanut oil
salt as needed

* Cut the Avocado just before serving to prevent discoloration.

Directions

Heat the oil in a large pot until hot. Add the calabasa, onions, jalapenos and garlic, then saute 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.

Makes 6-8 servings

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Cut 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.