45 min
PREP TIME
45 min
COOK TIME
220
CALORIES
28
INGREDIENTS
INGREDIENTS 10 SERVINGS
- Broth
- 3 tablespoon (45 milliliters) Chili Pepper Ancho
- 2 teaspoon (10 milliliters) Cumin Ground
- 2 teaspoon (10 milliliters) Oregano Leaves
- 2 teaspoon (10 milliliters) Paprika Smoked
- 1/2 teaspoon (2 milliliters) Sea Salt Grinder
- 1 tablespoon (15 milliliters) olive oil
- 1 cup (250 milliliters) finely chopped white onion
- 6 garlic cloves, finely chopped
- 8 cups (2 liter) Chicken Stock
- 1 can (796 milliliters) crushed tomatoes
- 2 tablespoon (30 milliliters) lime juice
- Add-Ins
- 2 ears fresh corn, shucked and cut into 1-inch (2.5 cm) rounds
- 1 pound (500 grams) boneless, skinless chicken breasts, cut into very thin strips
- 1 chayote, peeled and cut into matchsticks
- Avocado Crema
- 1/2 medium avocado, peeled, pitted and coarsely chopped
- 1 cup (250 milliliters) sour cream
- 1 tablespoon (15 milliliters) lime juice
- 1/4 teaspoon (1 milliliters) Sea Salt Grinder
- 1/4 teaspoon (1 milliliters) Garlic Powder
- Garnishes
- Cotija cheese or queso fresco, crumbled
- Avocado, chopped
- Fresh cilantro, chopped
- Crunchy tortilla strips or tortilla chips
- Flour or corn tortillas, for dunking
Preparation
- 1 For the Broth, mix seasonings in small bowl. Set aside. Heat oil in 6-quart (5.7 L) stockpot on medium heat. Add onion and garlic; cook and stir until softened. Add chicken stock, crushed tomatoes and 1/2 of the seasoning mixture. Bring to boil. Reduce heat to low; simmer 20 minutes, adding corn during last 10 minutes of cooking. Remove corn to a plate. Stir lime juice into broth.
- 2 Meanwhile, for the Avocado Crema, place all ingredients in food processor. Process on high speed until smooth. Transfer to bowl; cover. Refrigerate until ready to serve.
- 3 Coat chicken strips with remaining seasoning mixture; place on plate. Place chayote on a separate plate. Place garnishes in bowls.
- 4 To serve, pour broth into 6-quart (5.7 L) electric hot pot or preheated slow cooker. Allow guests to cook chicken and chayote in broth as desired. (Chicken should be cooked about 4 to 5 minutes or until cooked through and an internal temperature of 165°F (74°C) is reached, stirring occasionally.)
- 5 Let each guest customize their own bowl. Ladle some broth with cooked chicken and vegetables into individual bowls. Top with garnishes and Avocado Crema as desired.
