| southwest Chicken Soup serves 4. 2 Large Red Bell Peppers
1 Whole Chicken Breast (3/4 Pound)
1 Medium Onion, Chopped
2 Cups Chicken Broth
2 Tablespoons Lime Juice
1 Tablespoon Fresh Cilantro
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Cloves Garlic, Crushed
1 Cup Cubed Jicama preheat Broiler. place Bell Peppers On Rack Of Broiler Pan About 5 Inches 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 Minutes. place Chicken On Rack In Broiler Pan. Place Broiler Pan So Top Of Chicken Is 5-7 Inches From Heat. Broil Chicken 15 Minutes, Turning One, Until Juices Until Clear. cut Chicken Into 1/4 Inch 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-quart Saucepan; Reduce Heat. Simmer 15 Minutes. stir In Chicken And Jicama. Heat Until Hot. |
