Chicken and Roasted Pepper Soup
31
31
Ingredients
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | large |
sweet red bell peppers
roasted |
|
| 1 | medium |
onions
chopped |
|
| 2 | cups |
chicken broth
|
|
| 2 | tablespoons |
lime juice
|
|
| 1 | tablespoon |
cilantro
fresh |
* |
| ½ | teaspoon |
salt
optional |
|
| ¼ | teaspoon |
black pepper
|
* |
| 2 | cloves |
garlic
crushed |
|
| 1 | cup |
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.
Nutrition Facts
Serving Size 296g (10.4 oz)Amount per Serving
Calories 13117% of calories 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?
