Chicken Soup And Bread Sticks
Instructions
How to Make the Soup
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
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.
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.
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.
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
Preheat oven to 450F with the rack in the center position. Bake the sticks for 12-15 minutes, or until golden brown. Cool on rack before serving.
