Ingredients

• olive oil
• 1 boneless skinless chicken breast
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cardamom
• 1 onion, diced
• 3 garlic cloves, minced
• 3 baby carrots, fine diced
• 1 dried guajillo chile, soaked in warm water removed seed and sliced thin
• 1 chipotle chile in adobo, seeds removed and diced
• 1 cup white wine (water can be used)
• 2 tablespoons tomato paste
• 1 cup canned pumpkin or 1 cup pureed butternut squash
• 32 ounces organic low-fat chicken broth
• 1 cup frozen corn, brought to room temperature
• oil, for frying
• 8 corn tortillas, sliced
• 1 -2 avocado, diced
• 1 lime, sliced
• sour cream, to taste
• 1 bunch cilantro, rough chopped

Instructions

1. Coat breast with salt, pepper and cardamom. Heat oil in a pot medium high heat. Brown chicken on both sides and remove setting a side. Will not be completely cooked at this point.

2. Add to pot onion, garlic and carrots saute till tender about 5 minutes adding a touch more oil if needed.

3. Add chiles.

4. Add wine to deglaze and reduce completely.

5. Add tomato paste and stir to coat onion mixture. Cook 3 minutes stirring constantly.

6. Add pumpkin puree stir in and follow with chicken broth. Bring to a boil then reduce heat to simmer.

7. Dice browned chicken and add to pot.

8. Add corn and 2 tablespoon cilantro. Simmer till tortillas are ready.

9. Meanwhile heat inch oil and fry corn tortilla strips in batches. When browned remove to paper towel to drain and season with salt.

10. These are tempting so you may want to fry a couple extra. ;).

11. In bowls place tortilla strips, ladle soup over tortillas.

12. Garnish with additional cilantro, avocados, sour cream and lime slices to be squeezed over soup.