Prep Time 1 Hr
Cook Time 1 Hr
Servings 6
Difficulty Moderate

Ingredients

  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 1 medium yellow onion, chopped
  • 5 cloves garlic, minced
  • 2 medium green tomatoes, chopped
  • 1 medium green pepper, chopped
  • 1 (3 to 4 lb.) whole chicken, cut up into 8 pieces
  • 12 cups chicken broth or water
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 green plantains, peeled and cut into chunks
  • 1 medium yuca, peeled and cut into chunks
  • 3 ears corn, shucked and cut crosswise into 1 1/2-inch pieces or 2 cups frozen corn
  • 1 (3 lb.) cooking pumpkin or butternut squash, peeled, seeded and diced
  • 1 saffron threads
  • 1 cup cilantro leaves
  • 1/2 to 1 whole habanero pepper, seeds removed

Directions

  • Step 1

    HEAT oil in large soup pot over low heat. Add onion and garlic; saute 5 minutes. Add tomatoes; saute an additional 5 minutes or until vegetables are tender. Add green pepper, chicken pieces, chicken broth, salt and pepper. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 30 minutes.

  • Step 2

    ADD plantains, yuca, corn, pumpkin and saffron to Dutch oven. Simmer an additional 30 minutes or until vegetables are tender.

  • Step 3

    PLACE about 3 cups vegetables and broth mixture into blender container. Add cilantro and habanero pepper, if desired. Cover and process until smooth. Stir into soup.

Serving size
(1 cup of 24)

  • Calories 170
  • Calories from Fat60g
  • Total Fat 7g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 30mg
  • Sodium 370mg
  • Potassium 0mg
  • Total Carbohydrates 19g
  • Dietary Fiber 1g
  • Sugars 5g
  • Protein 10g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet