Chicken and Roasted Pepper Soup

60 minutes Prep: 30 minutes Cook: 30 minutes

301 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

2	each	chicken breast halves, boneless and skinless	(1/2 pound)
7 1/4	ounces	sweet red bell peppers	roasted
1	medium	onion	chopped (1/2 cup)
2	cups	chicken broth
2	tablespoons	lime juice
1	tablespoon	cilantro	fresh chopped
1/2	teaspoon	salt	optional
1/4	teaspoon	black pepper
2	cloves	garlic	finely chopped
1	cup	jicama	peeled, cubed

Directions

Set oven control to broil.

Trim fat from chicken.

Place chicken on rack in broiler pan.

Broil with tops 4-6 inches from heat 15-20 minutes, turning once, until juice is no longer pink when centres of thickest pieces are cut.

Cut into 1/4 inch strips; set aside.

Place peppers and onion in blender or food processor.

Cover and blend on medium speed until smooth.

Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and garlic to boiling in 2 quart saucepan; reduce heat.

Simmer uncovered 15 minutes.

Stir in chicken and jicama; heat until hot.

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Nutrition Facts

Serving Size 512g

Amount per Serving

Calories 301 19% of calories from fat

	% Daily Value*
Total Fat 6.0g	10%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 80mg	27%
Sodium 1005mg	42%
Total Carbohydrate 26.0g	9%
Dietary Fiber 5.0g	21%
Sugars 9.0g
Protein 35.0g	70%

Vitamin A	26%		Vitamin C	127%
Calcium	6%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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