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Chicken and Roasted Pepper Soup

 

27

Yield

4

servings

Prep

10

min

Cook

40

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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