Search
by Ingredient

Chicken & Roasted Pepper Soup

StarStarStarHalf starEmpty star

Submitted by shanlee

YIELD

4 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

2 2
LARGE LARGE SWEET RED BELL PEPPERS
roasted
1 1
MEDIUM MEDIUM ONIONS
chopped
2 473
CUPS ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML LIME JUICE
1 15
TABLESPOON ML CILANTRO
fresh
½ 2.5
TEASPOON ML SALT
optional
¼ 1.3
TEASPOON ML BLACK PEPPER
2 2
CLOVES CLOVES GARLIC
crushed
1 237
CUP ML JICAMA
cubed

Directions

Set oven control to broil.

Place chicken on rack in broiler pan.

Place broiler pan so top of chicken is 5 to 7 inches from the heat.

Broil chicken 15 minutes, turning once, until done.

Cut into ¼ inch strips.

Place peppers and onion in blender or food processor.

Cover and blend until smooth.

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

Simmer 15 minutes.

Stir in chicken and jicama.

Heat until hot.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 131 17% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 489mg 20%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 23g
Vitamin A 52% Vitamin C 195%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
 
More health news

Email this recipe