Chicken and Roasted Pepper Soup
27
27
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.
