It’s a Saturday and I’m enjoying a slow day of laundry and cleaning while I pack a few more boxes for our upcoming move. Today I tried a soup from Beatrice Ojakangus’s book “The Bread and Soup Cookbook”. It’s dumping snow outside so soup hits the spot. All I can say is take the extra effort to find guascas. Dried basil can be used as a substitute, but it definitely wouldn’t be the same. I ordered mine off of Amazon because we don’t have anything like that in my small town. Enjoy!
3 boneless, skinless chicken breast, cut in half
1 medium sweet potato, peeled and cubed
1 medium onion, cut into chunks
1 tsp minced garlic
4-6 cups chicken broth
3-4 medium red or yellow potatoes
2 cups corn or 2 ears of corn, cut into 4 pieces (increase if you need more for your family)
1 Tablespoon dried guascas
1 tsp cumin
1 cup fat-free yogurt
Garnishes: sliced avocado, crema mexicana, fresh cilantro, and cooked rice
In a heavy pot, combine chicken, sweet potato, onion, and garlic with olive oil. Saute for a few minutes until the onion starts to brown, then add chicken broth. Boil for 30 minutes until the chicken is cooked. Pull the chicken out of the pot and shred it. Return the chicken to the pot and add the potatoes, corn, guascas, and cumin. Cover and cook until the potatoes are cooked. Reduce heat to low and stir in the yogurt. Scoop into a bowl and garnish how you wish.