Are any of you enjoying this 57 degree day besides me? I don't know what it is but I love it! I've literally been in my kitchen all day. I'm not baking like most of you but instead cooking up some great winter soup, homemade rolls and of course dinner. Do any of you make dinner in the morning like I do? It is the only time I can do it. For some reason my family falls apart between the hours of 3:30 and 6:00 pm. It's probably that I fall apart during this time with all the homework, piano practice, after school activities and chasing kids on bikes down the street. I almost always make my dinner first thing so that it is all ready to reheat (I know it's a little gross to reheat) come dinner time!
Today I made my FAVORITE soup for lunch. If you are a veggie lover like me, you will love this soup. My Mom cut the recipe out of the Arizona Republic years ago. It is from Bahama Breeze and is called Yucatan Chicken and Tortilla Soup, although it is nothing like a tortilla soup. Not only does it taste delicious, but it is so pretty. I usually make mine without the chicken since I'm not a huge fan of meat. Try it out and let me know what you think! Sorry for the horrible picture. I was so hungry I just wanted to hurry and eat!
Yucatan Chicken and Tortilla Soup
From Bahama Breeze Restaurant
1 TBSP olive oil
1 cup calabaza squash, cut into 1/2 inch dice
(can substitute with pumpkin but I love Butternut Squash)
1/2 cup red onion, cup into 1/2 inch dice
2 tsp sliced jalapeno, no seeds
1 tsp chopped garlic
8 cups canned chicken broth
1 1/2 cups corn kernels, canned and drained
1 cup jicama, cut into 1/2 inch dice
1 cup tomatoes, cut into 1/2 inch dice
salt to taste
freshly squeezed lime juice 1/4 cup
1 tsp chopped oregano
1 pound cooked chicken breast sliced.
Heat the oil in a large pot until hot. Add the squash, onion, jalapeno and garlic, then saute until they loose their raw appearance. Add the chicken broth, corn, jicama and tomatoes then bring to boil. Reduce the heat and simmer until the squash is tender. Season to taste with salt, then add the lime juice, oregano and fully cooked sliced chicken breast. Simmer and additional 5 minutes then cut the heat.
After dishing up soup, garnish with avocado, crushed tortilla chips and fresh cilantro. Enjoy!
How about these beauties? I'm whipping these up as we speak (yea right, they take 4 hours to rise!!) Can't wait to snack on these as they come out of the oven!
What do you like to do on freezing cold days?
