Recipe - Chicken Soup With Pepper Leaves And Chiles

2 Chicken or turkey breasts
(cubed)
4 Garlic cloves
2 tablespoon Canola oil (about)
One fourth tablespoon Chopped ginger
One fourth cup Chopped or minced onion
2 cup Chile leaves (any variety)
2 Jalapeno, cayenne or serrano
peppers
One half cup Diced potatoes
1 Poblano pepper (roasted,
peeled & cut or sliced up )
3 Sliced mushrooms (up to 4)
1 Zucchini squash ( minced )
2 cup Water (up to 3)
Fish sauce to taste
(bullion cubes can be used
as a substitute)

Fry garlic in canola oil until slightly brown. Add onion, potatoes and
ginger and continue frying until all ingredients are brown. Add cubed meat
& continue cooking until meat is light brown. Add water & bring to boil.
Then, add all other ingredients except pepper leaves and simmer for 10
minutes. Add pepper leaves last, and simmer for another 5 minutes.

Posted to CHILEHEADS DIGEST V3 #134

Date: Fri, 18 Oct 1996 16:08:57 0600 (MDT)

From: carlos m navarro navarroc@unm.edu