amanda_pennsylvania
Well-known member
Made this the other night and it is fabulous. I made Meryl's cornbread to go with it.
Calabacitas Soup
1 T butter
2 c yellow summer squash (or zucchini), sliced
1/2 c green onions, chopped with part of tops
1/2 c tomato, chopped
2 c chicken stock
1 c cooked chicken, diced (you could also use turkey to be more authentic)
1 c corn (fresh, frozen, or canned; we usually use Trader Joe's frozen roasted corn)
2 T fresh coriander, minced (or 1/2 t dried oregano)
1/4 c green chiles, chopped (I usually double this)
salt and freshly ground pepper
1 3-oz package cream cheese, chilled and diced
Sauté squash and onions in butter over medium heat in a large saucepan or soup pot until the onion softens. Add tomato and cook a few minutes longer. Add stock, chicken, corn, coriander or oregano, and chiles. Add salt and pepper to taste and simmer over low heat 20 minutes. Ladle into soup plates and garnish with cubes of cream cheese. Serve with hot tortillas.
Serves 4-6
Calabacitas Soup
1 T butter
2 c yellow summer squash (or zucchini), sliced
1/2 c green onions, chopped with part of tops
1/2 c tomato, chopped
2 c chicken stock
1 c cooked chicken, diced (you could also use turkey to be more authentic)
1 c corn (fresh, frozen, or canned; we usually use Trader Joe's frozen roasted corn)
2 T fresh coriander, minced (or 1/2 t dried oregano)
1/4 c green chiles, chopped (I usually double this)
salt and freshly ground pepper
1 3-oz package cream cheese, chilled and diced
Sauté squash and onions in butter over medium heat in a large saucepan or soup pot until the onion softens. Add tomato and cook a few minutes longer. Add stock, chicken, corn, coriander or oregano, and chiles. Add salt and pepper to taste and simmer over low heat 20 minutes. Ladle into soup plates and garnish with cubes of cream cheese. Serve with hot tortillas.
Serves 4-6