Monday, November 7, 2011

Chicken and vegetable soup with a Baja twist

Photo Credit: Stroller Adventures in SoCal


1 Cup chopped Yellow Onion
1 Cup chopped tomato
1 Cup chopped baby carrots
1 Cup chopped zucchini
1 Cup skinless chopped potato
2 Boneless skinless chicken breasts cut up into 1 inch squares
1 Red yam/sweet potato chopped
2 Corn cobs cut in half
1/2 cup chopped cilantro
1 Cup of chopped celery
1/2 Tbsp of minced garlic
1/2 Tbsp crushed black pepper
1.5 Tbsp of Knorr Bouillon Powder


1.- Place all ingredients in a large pot and add water -enough to cover all the ingredients plus 1 inch-.*

2.- Cook on the stovetop on medium heat for 30 minutes.

Serve with a lime wedge and some warm tortillas corn or flour, you can also drizzle some "Tapatio" Sauce (available in your Hispanic food section) to give it a little kick!

*If you'd like to add more of a Baja twist, add a handful of white rice it adds more texture.

Enjoy! Specially in a cool or cold day.

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