Ingredients:-
1|2 tablespoon olive oil; 1 cup carrots(chopped into 1|2 inch pieces); 1 medium onion(chopped into 1|4 inch pieces); 2 cloves garlic(minced); 1 cup zucchini(chopped into 1|4-inch pieces); 1 cup squash(chopped into 1|2- inch pieces); 1|2 tablespoon olive oil; 3|4 pound skinless, boneless chicken thighs; 1|2 teaspoon freshly ground black pepper; 1 chipotle pepper in Adobo sauce(minced); 2 yellow plantains(peeled and cut into 1-inch rounds); 1 teaspoon kosher salt Pinch of cayenne pepper; 4 cups of water; 5 cups of Kale(roughly chopped); 1|2 cup cilantro leaves(roughly chopped); 1|2 cup tortilla chips.
Process:-
Heat 1|2 tablespoon of olive oil in a large soup pot. Add carrots, onions and garlic and saute for 3 minutes. Mix in the zucchini and squash. Heat 1|2 tablespoon olive oil in a large saute pan over medium heat and add the chicken thighs. Season with 1|2 teaspoon pepper and cover. Cook for approximately 5 minutes on each side, or until the chicken is cooked through. Remove the chicken onto a work surface, chop it into 1-inch pieces and reserve. Add chipotle and plantains to the pot and gently stir. Add 1 teaspoon salt and a pinch of cayenne pepper. Pour in water and bring to a boil. Reduce to a simmer and cook for 5 minutes, until the plantains are tender when pierced with a fork. Add kale and simmer for 3 minutes longer. Turn flame off the soup and stir in cilantro and reserved, cooked chicken. Divide the soup among 4 bowls, and top each bowl with 1|4 cup tortilla chips.
Now the soup is ready to serve
Kitchen's Magic 