Chicken and Jicama Soup
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recipe ingredients
2 boneless, skinless chicken breast halves (1/2 lb)
1 jar (7 1/4 oz) roasted red bell peppers, drained
1 medium onion, chopped (1/2 cup)
2 cups chicken broth, canned
2 Tbsp. lime juice
1 Tbsp. chopped fresh cilantro
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 cup peeled and cubed jicama
recipe directions
Broil chicken about 6 inches from heat for 15 to 20 minutes, turning once, or until no longer pink inside. Cut into 1/4 inch strips and set aside.
Place peppers and onion in blender or food processor. Blend until smooth. Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and garlic until boiling in a 2 qt saucepan. Stir in chicken and jicama; heat through and serve.
Serves: 4 - Nutrition Information Per Serving
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 120 | 3 | 1 | 16 | 2 | 850 | 9 | 2 |
…I recently had this soup prepared for me by my sister…what a treat!!! It is tasty and filling and total surprise as a combination of ingredients…my only suggestion would be to add the jicama a little sooner to allow it to warm through more evenly!!! A great lunch soup though…and works well with our Weight Watchers Points Program!!!