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Southwest Chicken Soup
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Submitted by:
Jimmy |
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Chicken soup with a south of the border flavor. |
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INGREDIENTS:
- 2 large , Red Bell Peppers
- 1 whole , Chicken Breast
- 1 medium , Onion Chopped
- 2 cup(s) , Chicken Broth
- 2 tablespoon(s) , Lime Juice
- 1 tablespoon(s) , Fresh Cilantro
- 1/2 teaspoon(s) , Salt
- 1/4 teaspoon(s) , Pepper
- 2 large , Garlic Cloves Crushed
- 1 cup(s) , Jicama Cubed
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| Instructions: |
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. |
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