Chef Matthew Schweizer


2 lbs rhubarb, roughly chopped
2 quarts strawberries
1 white onion, medium dice
2 Jalapeños roughly chopped with seeds
1 chipotle pepper, chopped
2 cup sweet chili powder
3 quarts chicken stock
1 cup honey
Salt and pepper to taste

2 lbs chicken, small dice
1 cup cilantro, minced
½ cup scallions, sliced thin


In a large pot, combine first 9 ingredients. Cook over medium heat until tender, about 20 minutes. Purée. Add the diced chicken and simmer over medium-low heat for 45 minutes. Remove from heat and add cilantro and scallions. Ready to serve. Can also be served chilled.