Puebla Hot-Pot Broth:
Prep time: 45 minutes Cook time: 45 minutes Servings: 10
3 tablespoons McCormick Gourmet Ancho Chile Pepper
2 teaspoons ground cumin
2 teaspoons oregano leaves
2 teaspoons McCormick Smoked Paprika
1/2 teaspoon McCormick Gourmet Sicilian Sea Salt
1 tablespoon olive oil
1 cup finely chopped white onion
6 cloves garlic, finely chopped
2 containers (32 ounces each) Kitchen Basics Original Chicken Stock
1 can (28 ounces) crushed tomatoes
2 ears fresh corn, shucked and cut into 1-inch rounds
2 tablespoons lime juice
Avocado Crema:
1/2 medium avocado, peeled, pitted and coarsely chopped
1 cup sour cream
1 tablespoon lime juice
1/4 teaspoon McCormick Gourmet Sicilian Sea Salt
1/4 teaspoon McCormick Garlic Powder
1 pound boneless skinless chicken breast, cut into thin strips
1 chayote, peeled and cut into matchsticks avocado, chopped (optional) fresh cilantro, chopped (optional) crunchy tortilla strips (optional) To make broth: In small bowl, mix chile pepper, ground cumin, oregano, paprika and salt. Set aside. In 6-quart stockpot on medium heat, heat oil. Add onion and garlic; cook and stir until softened. Stir in chicken stock, crushed tomatoes and 1/2 of seasoning mixture. Bring to boil. Reduce heat to low; simmer 20 minutes, adding com during last 10 minutes of cooking. Remove com to plate. Stir lime juice into broth.
To make Avocado Crema: In food processor on high speed, process avocado, sour cream, lime juice, salt and garlic powder until smooth. Transfer to bowl; cover. Refrigerate until ready to serve.
Coat chicken strips with remaining seasoning mixture. To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook chicken and chayote in broth 4-5 minutes, or until cooked through, stirring occasionally.
Ladle broth with cooked chicken and vegetables into individual bowls. Top with Avocado Crema and avocado, fresh cilantro and tortilla strips, if desired.