Now that February is over, and we’re finished celebrating birthdays for awhile, I feel like I can add another recipe here. Calabacita, or chicken and squash soup, was introduced to me by my mother-in-law and father-in-law. The recipe I use is actually called Calabacita San Antonio Style. Of course, like most of my recipes, I’ve adjusted a few things; but it’s basically the same.
First, boil some chicken. I used thighs, but you can use whatever type you prefer. Remove the boiled chicken from the pan. Pour most of the broth into a bowl or pan. You may use this later. Keep about a cup or two of broth in the pan.
Chop up veggies – onion, bell pepper, garlic, carrots – and put in broth to begin to soften.
While those cook, dice zucchini squash into bite-sized chunks.
Add zucchini to pan with broth and veggies.
Add seasonings (salt, pepper, cumin), a can of diced tomatoes, a can of tomato sauce, and a can of corn.
Simmer until zucchini is softened, about 15 minutes. Add shredded chicken. Soup will be thick; but if it’s too think or you prefer it juicier, just add some of the reserved chicken broth.
Serve over rice.
We usually eat calabacita with chips, avocado, and cilantro. Enjoy!