This weekend I visited Bahama Breeze for the very first time! I fell in love with their chicken tortilla soup so I knew I had to recreate it for this rare Fall weather we are having in Florida! I searched online for a recipe and changed it up a little. It is definitely not a quick recipe. It takes about 45 minutes to prep but the flavor is AMAZING! It is healthy too...SCORE!
INGREDIENTS
1 Tbsp. Olive Oil
1 cup *Calabasa Squash, diced ½"
½ cup Red Onion, diced
1 tsp Chopped Garlic
1 Sliced Jalapeño, no seeds
8 cups Organic Chicken Broth
1½ cups Corn Kernels, frozen
1 cup Grape Tomatoes, diced
1 Potato, ½" diced
Salt and Pepper to taste
Juice of 2 limes, fresh squeezed
1 tsp Oregano
1 tsp Cilantro
1 pound Chicken Breast, fully cooked & sliced
Avocado
Corn Tortilla Strips
* 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, potato, 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, cilantro, and fully cooked sliced chicken breast. Simmer for at least 5 more minutes.
Garnish with avocado and tortilla strips before serving.
Enjoy!!! Let me know how you like it!
