Southwest Chicken Soup recipe

Number of servings: 4

Getting Started with the ingredients

  • 2 large red bell peppers
  • 1 whole chicken breast (3/4 pound)
  • 1 medium onion, chopped
  • 2 cups chicken broth
  • 2 tablespoons lime juice
  • 1 tablespoon fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic, crushed
  • 1 cup cubed jicama

The preparation

  1. Heat broiler.
  2. Place bell peppers on rack of broiler pan about 5 inches from heat. Broil peppers, turning occasionally, until skin is blistered and evenly browned (not burned). Remove pepper to a brown paper bag and close tightly. Let peppers stand 20 minutes.
  3. Place chicken on rack in broiler pan. Place broiler pan so top of chicken is 5-7 inches from heat. Broil chicken 15 minutes, turning one, until juices until clear.
  4. Cut chicken into 1/4 inch strips.
  5. Pare peppers; discard skin. Place peppers and onion in blender or food processor. Blend until smooth.
  6. Heat pepper mixture, chicken broth, lime juice, cilantro, salt, pepper, and garlic to boiling in 2-quart saucepan; reduce heat. Simmer 15 minutes.
  7. Stir in chicken and jicama. Heat until hot.

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