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Chicken Vegetable Soup Azteca
(re-printed with permission form The Culinary Institute of America;
published by Lebhar-Friedman Books, copyright 2009)

This soup includes several important New World Foods: poblano
chiles, jalapeño, tomatoes, and a soft-skinned squash known as
Makes 8 servings

1 chayote
3 tablespoons olive oil
1 poblano chile
2 garlic cloves, minced (about 1 teaspoon)
1 jalapeño pepper, minced (about 2 tablespoons)
1 teaspoon ground coriander
1 ½ boneless, skinless chicken breasts, cut into
small cubes
1 ½ quarts chicken broth
5 canned Italian plum tomatoes, chopped
1 small onion, diced (about 1 cup)
1 carrot, small diced (about 1/3 cup)
1 celery stalk, small diced (about ½ cup)
1 small yellow squash, small diced (about 1 cup)
1 tablespoon chopped cilantro
Salt to taste
Freshly ground black pepper to taste

1.        Preheat the oven to 350ºF.  Rub the chayote
with 1 teaspoon of the oil and place on a baking
sheet.  Roast the chayote in the oven until the skin
browns lightly and the flesh becomes barely tender,
25 to 30 minutes.  When cool enough to handle, use
a paring knife to scrape away the skin.  Cut the
chayote in half from top to bottom and use a spoon
to scoop out the edible seed, which you can either
discard or eat as a snack.  Dice the flesh and set
2.        Increase the oven temperature to Broil. Brush
the poblano with 1 teaspoon of the oil.  Place the
poblano under the broiler and turn as it roasts so
that it blackens evenly on all sides. Put the poblano
in a small bowl and cover.  Let the poblano steam for
10 minutes, then remove it from the bowl and pull off
the skin.  Use the back of a knife to scrape away any
bits that don’t come away easily.  Remove and
discard the seeds, ribs, and stem.  Dice the flesh
and set aside.
3.        Heat the remaining oil in a soup pot over
medium heat.  Add the garlic, jalapeño pepper, and
coriander.  Cook, stirring, until slightly softened,
about 4 minutes. Add the chicken and cook, stirring
occasionally, until the chicken is just cooked
through, about 8 minutes.
4.        Add the chayote, poblano, broth, tomatoes,
onion, carrot, and yellow squash.  Bring to a simmer
and cook until all the vegetables are tender, about
30 minutes.
5.        Add the cilantro and season to taste with the
salt and pepper.  Serve in heated bowls.
own kitchen) for food styling the CIA's
"The New Book of Soups."   
Photos by the renowned food
photographer Ben Fink.
Photography by Ben Fink
Food Styling by Jessica Bard