Fajita Chicken Squash Soup with Breadsticks

Chicken Butternut Squash, Black Bean, Hominy Soup plus Breadsticks

© Patricia Daley

Nov 16, 2009

Extra flavor from this colorful chicken, butternut squash, black bean and hominy soup comes from a homemade fajita seasoning rubbed on the chicken pieces before sauteing. In about 30 minutes, you can have this soup on your table.Butternut squash, along with other winter squashes are abundant in the autumn months.Canned tomatoes, black beans, hominy and chicken broth from the pantry further simply the process. A dollop of sour cream, shredded monterey jack cheese and a cilantro spring add the finishing touches to this warming soup for Fall lunches or Sunday night dinners.

To complete the meal, toasted pine nut and Parmesan cheese encrusted breadsticks are made easy by using the bread machine to mix and knead the dough. Best served fresh from the oven, but the breadsticks can be frozen for up to 2 months.

Not only for fajitas, this homemade fajita seasoning can also be used as a rub for grilled chicken or pork.

Fajita Seasoning

• 4 tablespoons chile powder
• 2 tablespoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons garlic salt

1. Combine all ingredients and store airtight for up to 3 months.
2. Store in an airtight container for up to 3 months.

• 8 ounces boneless chicken breast, cut into 1-inch pieces
• 2 tablespoons fajita seasoning, plus extra for soup
• 2-3 tablespoons oil
• 2 carrots, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 -14 ounce can diced tomatoes
• 2 cups chicken broth
• 1 can black beans, rinsed and drained
• 1 can white hominy, rinsed and drained
• Salt and pepper to taste
• Extra fajita seasoning
• To garnish-shredded Monterey Jack cheese, sour cream and cilantro

How to Make the Soup

1. Pat the chicken pieces dry and rub with fajita seasoning. Heat 2 tablespoons oil in soup pot. Add chicken in batches, brown, then remove to plate. Heat remaining tablespoon oil in pot. Saute carrot and onion for 3 minutes until onion is , add minced garlic; cook additional minute. Add chicken, butternut squash, tomatoes and chicken broth. Simmer 20 minutes or until butternut squash is fork tender. Add drained black beans and hominy. Salt and pepper to taste. For a spicier soup, add extra fajita seasoning. Cook about 10 minutes longer. Ladle soup into bowls and garnish with cheese, sour cream and cilantro. Serve with toasted pine nut and Parmesan cheese breadsticks.

How to Make the Toasted Pine Nut Encrusted Breadsticks

For the Dough

• 1 tablespoon yeast
• 3 cups all-purpose flour
• 1/3 cup cornmeal
• 2 teaspoons salt
• 1/3 cup olive oil
• 1 cup lukewarm water, (105°-115°)

To Finish Breadsticks

• 1 cup toasted pine nuts
• 1/3 cup grated Parmesan cheese

1. Place all ingredients in bread machine and process on the dough cycle. At the end of the final cycle, remove dough to lightly floured work surface and let rest for 10 minutes uncovered.
2. Sprinkle two 17x11 baking sheets with cornmeal. Roll the dough out on a work surface to a 16x10 rectangle. Use a knife to trim the edges to make them straight.
3. Sprinkle half the pine nuts over the dough and go over with a rolling pin to press the nuts into the dough. Flip and repeat with the rest of the nuts. If the nuts fall out, just repress them into the dough.
4. Using a knife, cut the dough into 10 1-inch strips. Place half the strips 1 1-2 inches apart on each of the cornmeal sprinkled baking sheets.. Allow to rise until nearly doubled
5. Preheat oven to 450°F with the rack in the center position. Bake the sticks for 12-15 minutes, or until golden brown. Cool on rack before serving.

Fajita Chicken & Vegetable Soup

PineNutBreadsticks

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