Recipe for cooking southwest chicken soup

Soups for Salads :: Chicken and Poultry Soups

Southwest Chicken Soup

Servings 4.

2 lrg. red bell peppers
1 whole chicken breast (3/4 lb.)
1 med. onion, chopped
2 C. chicken broth
2 Tbsp. lime juice
1 Tbsp. fresh cilantro
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, crushed
1 C. cubed jicama

Preheat broiler.

Place bell peppers on rack of broiler pan about 5 in. from heat. Broil peppers, turning occasionally, until skin is blistered and evenly browned (not burned). Remove pepper to a brown paper bag and close tightly. Let peppers stand 20 min.

Place chicken on rack in broiler pan. Place broiler pan so top of chicken is 5-7 in. from heat. Broil chicken 15 min., turning one, until juices until clear.

Cut chicken into 1/4 in. strips.

Pare peppers; discard skin. Place peppers and onion in blender or food processor. Blend until smooth.

Heat pepper mixture, chicken broth, lime juice, cilantro, salt, pepper, and garlic to boiling in 2-qt. saucepan; reduce heat. Simmer 15 min.

Stir in chicken and jicama. Heat until hot.