In the Kitchen: Momma's Chupe

Friend of the show, the Singing Chef Niel Fuentes, was back in the kitchen for our 50 ^th show, demonstrating how to make his ‘momma's Chupe’.

My momma's chupe

Ingredients

A soup pot of water filled half way

6 scallions

4 chicken breasts

4 potatoes (diced)

1 cup of queso fresco also diced.

1 cup of frozen corn

4 cloves of garlic

1 cup of milk

Cilantro

Salt and pepper.

Directions

Peel and mince the garlic. Place in the soup pot with the chicken breasts (whole) and the scallions, add salt and pepper to taste.

Boil for about 15 to 20 minutes or until the chicken breasts at cooked all the way through.

Remove the chicken and the scallions from the soup pot.

Add the potatoes to the soup pot to start cooking them in the broth.

While the potatoes are cooking, mince the chicken breasts and add them back to the soup pot.

Once the potatoes are soft, add the cheese and the milk. Turn the heat off, add the cilantro and cover for at least 10 minutes before serving.