Mexican Squash Stew

Name: Mexican Squash Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 473 milliliters peeled, cubed acorn squash; 237 milliliters sliced carrot; 118 milliliters sliced celery; 2 teaspoons chili powder; 4 6-inchs (6-inch) corn tortillas, cut into 1/2-inch strips; 59 milliliters all-purpose flour; 237 milliliters chopped fresh cilantro; 2 cloves garlic, minced; 1 teaspoon ground cumin; 946 milliliters canned no-salt-added chicken broth, undiluted; 237 milliliters sliced onion; 1 teaspoons salt; 454 grams skinned, boned chicken breasts, cut into 1-inch cubes

Mexican Squash Stew might be just the soup you are searching for. This recipe makes 4 servings with 269 calories, 11g of protein, and 3g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and vegetarian diet. This recipe is typical of Mexican cuisine. Autumn will be even more special with this recipe. If you have ground cumin, chili powder, corn tortillas, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Coat a baking sheet with cooking spray.

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Cooking Spray

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Baking Sheet

Place tortilla strips on baking sheet; coat strips with cooking spray.

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Tortilla Strips

Cooking Spray

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Baking Sheet

Bake at 400 for 9 minutes or until crisp. Set aside.

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Oven

Combine chicken and flour in a heavy-duty, zip-top plastic bag. Seal bag, and shake until chicken is well coated.

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Whole Chicken

All Purpose Flour

Shake

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Ziploc Bags

Coat a Dutch oven with cooking spray; place over medium-high heat until hot.

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Cooking Spray

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Dutch Oven

Add chicken mixture; saute 5 minutes or until chicken begins to brown.

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Whole Chicken

Remove chicken from Dutch oven; set aside.

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Whole Chicken

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Dutch Oven

Combine broth and next 8 ingredients in Dutch oven. Bring to a boil; cover, reduce heat, and simmer 10 minutes.

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Broth

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Dutch Oven

Add chicken, and simmer 10 additional minutes or until vegetables are tender and chicken is done. Stir in cilantro, and top with tortilla strips just before serving.

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Tortilla Strips

Vegetable

Cilantro

Whole Chicken

Equipment

Ingredients

Servings:

473milliliters

peeled, cubed acorn squash 237milliliters

sliced carrot 118milliliters

sliced celery 2teaspoons

chili powder 46-inchs

(6-inch) corn tortillas, cut into 1/2-inch strips 59milliliters

all-purpose flour 237milliliters

chopped fresh cilantro 2cloves

garlic, minced 1teaspoon

ground cumin 946milliliters

canned no-salt-added chicken broth, undiluted 237milliliters

sliced onion 1teaspoons

salt 454grams

skinned, boned chicken breasts, cut into 1-inch cubes

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.