Southwest Chicken Soup


2 large red bell peppers
1 ¾ pound chicken breast, cooked and cut into strips
1 medium onion, chopped about ½ cup)
2 cups chicken broth
2 tablespoons lime juice
1 tablespoon fresh chopped cilantro
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, crushed
1 cup cubed jicama

Broil bell peppers on the rack of your broiler pan with tops about 5 inches away from the heat. Broil the peppers, turning occasionally, until skin is blistered and browned, but not burned. Place the peppers in a tightly closed brown paper bag, and set aside for 20 minutes. Pare peppers, discard skin. Process in blender or food processor until smooth. Heat pureed peppers, chicken broth, lime juice, cilantro, salt, pepper, and garlic. Bring to boil, reduce heat. Simmer 15 minutes. Stir in chicken and jicama. Heat until hot. Serves four.

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