How to make it

  • Add olive oil to a large pot. Mash scallions and garlic with mortar and pestle and add to pot. Add green chile. Simmer over medium heat until veggies soften and are very fragrant--do not allow to brown. Add broth, diced carrots and corn kernels and bring to a boil. Cover, reduce heat and simmer very slowly.
  • Heat grill until very hot. Brush red pepper wedges, chayote, and chicken breasts with small amount of oil and grill until chicken is just well seared (slighly underdone in center) and veggies are grill-charred but still firm to the bite. Remove and dice chicken and veggies into large chunks. Add to pot along with chopped cilantro. Simmer for 3 to 4 minutes to finish chicken and vegtables. Ladle soup into bowls. Pack a scant cup of cooked brown rice into a ball and place in center of bowls. Serve hot.

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    " It was excellent "
    tablescape ate it and said...
    Thanks for the great recipe. Just what I was looking for. Hope you have a great day.
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