-
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.
