Recipe: Cazuela (Chile's Little Pot) - Soup

CAZUELA (CHILE'S LITTLE POT)
Source: The Whole World Loves Chicken Soup by Mimi Sheraton

1 medium red bell pepper
1/2 teaspoon cayenne
3 tablespoons butter
3 pounds chicken, cubed
10 cups chicken broth
3 medium onion, chopped
2 small zucchini, sliced
1 small acorn squash, cubed
1/2 pound French-style green beans
1 medium fennel bulb, chopped
1/2 cup rice
2 tablespoons chopped fresh parsley
2 sprigs mint, chopped
1 teaspoon cumin
10 ounces corn
1 cup peas
2 medium potato, cubed
1 medium egg, beaten
2 tablespoons cider vinegar
1 lime, juice of

Saute red pepper, cayenne and onion in butter for 7 minutes.

Add chicken and broth, simmer for 1 hour.

Add zucchini, squash, beans, fennel, cumin, rice, mint and parsley. Simmer for 25 minutes.

Add corn and peas and simmer until done about 7 minutes. Season with salt and pepper.

Boil potatoes in separate pan, drain.

Mash potatoes with egg and vinegar. Add potato mixture to the soup.

Stir well, add lime juice and serve.

Servings: 4