Name: Chicken Soup with Pepper Leaves and Chiles
Ingredients: 2 Chicken or turkey breasts (cubed); 4 Garlic cloves; 2 tb Canola oil (about); 1/4 tb Chopped ginger; 1/4 c Chopped or diced onion; 2 c Chile leaves (any variety); 2 Jalapeno, cayenne or serrano peppers; 1/2 c Diced potatoes; 1 Poblano pepper (roasted, peeled & sliced); 3 Sliced mushrooms (up to 4); 1 Zucchini squash (diced); 2 c Water (up to 3); Fish sauce to taste (bullion cubes can be used as a substitute)

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood			1	Servings

INGREDIENTS

2		Chicken or turkey breasts (cubed)
4		Garlic cloves
2	tb	Canola oil (about)
1/4	tb	Chopped ginger
1/4	c	Chopped or diced onion
2	c	Chile leaves (any variety)
2		Jalapeno, cayenne or serrano peppers
1/2	c	Diced potatoes
1		Poblano pepper (roasted, peeled & sliced)
3		Sliced mushrooms (up to 4)
1		Zucchini squash (diced)
2	c	Water (up to 3)
		Fish sauce to taste (bullion cubes can be used as a substitute)

INSTRUCTIONS

Fry garlic in canola oil until slightly brown.   Add onion, potatoes and
ginger and continue frying until all ingredients are brown.  Add cubed meat
& continue cooking until meat is light brown. Add water & bring to boil.
Then, add all other ingredients except pepper leaves and simmer for 10
minutes. Add pepper leaves last, and simmer for another 5 minutes.
Posted to CHILE-HEADS DIGEST V3 #134
Date: Fri, 18 Oct 1996 16:08:57 -0600 (MDT)
From: carlos m navarro <navarroc@unm.edu>

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