3 lb
1 ea
5 T
3 c
3 ea
1.5 c
1 qt.
1/4 c

Boneless/skinless Chicken Breast (1/2 in. dice)
Large Yellow Onion (diced)
Chopped Fresh Garlic
Diced Red Potato
Roma Tomatoes (diced)
Roasted Green Chilis (diced) - Fresh Anaheim or Poblano Chilis preferred
Chicken Broth
Olive Oil

Seasoned flour for chicken

1/2 c
1/2 t
1/2 t
1/2 t

Flour
Salt
Ground Black Pepper
Ground Cumin (mix spices w/ flour)

• Dredge chicken in seasoned flour
• Heat oil in a large pot and brown chicken over medium heat
• Remove chicken from pan - set aside
• Add onion, garlic, tomatoes, chilis and spice mix to pot
• Cook vegetables until soft
• Add chicken, broth, and potatoes to pot
• Simmer until potatoes are soft and chicken is cooked through

• Serve with sour cream and hot tortilla
  
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6 ea
2 ea
1/2 lb
1/2 lb
1 ea
1 ea
1 ea
1 ea
3 T
1 qt

2 ea
2 t
2 t
1 T
1 t
2 c
1 qt

Tomatoes
Chipotles (use from a can of Chipotles in Adobo)
Yellow Onion - diced
Celery - diced
Large Carrot - peeled and diced
Green Bell Pepper - cleaned and diced
Red Bell Pepper - cleaned and diced
Leek - cleaned and diced
Olive Oil
Squash - diced (choose from Zucchini, Yellow Squash, Butternut, Chayote or a combination
Bay Leaf
Ground Cumin
Dry Majoram
Salt
Ground White Pepper
Cooked Small White Beans
Water

• Remove core from tomatoes.
• Place tomatoes under broiler or on BBQ until skin is blackened (turn often).
• Puree tomatoes with chipotles - set aside.
• In a large pot, heat oil. Cook vegetables, except squash, over medium-low heat until soft.
• Add squash, herbs, spices and beans. Cook 15 minutes.
• Add tomato puree and water.
• Bring soup slowly to a simmer; simmer for 30 minutes.
  
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1 ea
1 ea
1 c
1 tsp
1 T

Red Bell Pepper (roasted, seeded, peeled)
Chipotle (from a can of Chipotles in Adobo - freeze extras for future use)
Sour Cream
Salt
Fresh Lime Juice

• Puree pepper and chipotle in a blender with lime juice and salt.
• Add sour cream; mix well.
• Refrigerate for one hour.
• Serve as a vegetable dip, with grilled meats, or as a substitute for plain sour cream.
  
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1 ea
1 ea
1 ea
1/4 ea
1 ea
2 tbsp
2 tbsp
2 tbsp
pinch
4 tbsp

Mango (peeled, diced)
Papaya (peeled, diced)
Jalapeno (diced)
Red Bell Pepper (diced)
Green Onion (chopped)
Cilantro (chopped)
Lemon Juice
Sugar
Salt
Rice Vinegar

• Prepare all fruits and vegetables.
• Dissolve salt and sugar in vinegar.
• Combine all ingredients.
• Chill before serving.
• Serve on grilled fish or chicken.
  
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