Chicken and Roasted Pepper Soup

* Exported from MasterCook *

Chicken and Roasted Pepper Soup

Recipe By : Taken from: Low Fat Low Cholesterol, Betty Crocker Jan.
98
Serving Size : 4 Preparation Time :0:40
Categories : Poultry Soups & Stews
Theme Week Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients:
2 boneless skinless chicken breast halves
(1/2 pound)
1 jar roasted red bell peppers -- drained (7-1/4 oz.)
1 medium onion -- chopped (1/2 cup)
2 cups chicken broth
2 tablespoons lime juice
1 tablespoon cilantro -- fresh chopped
1/2 teaspoon salt -- optional
1/4 teaspoon pepper
2 cloves garlic -- finely chopped
1 cup jicama -- peeled, cubed

Directions:

Set oven control to broil. Trim fat from chicken. Place chicken on
rack
in broiler pan. Broil with tops 4-6 inches from heat 15-20 minutes,
turning once, until juice is no longer pink when centres of thickest
pieces are cut. Cut into 1/4 inch strips; set aside.

Place peppers and onion in blender or food processor. Cover and blend
on
medium speed until smooth.

Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and
garlic
to boiling in 2 quart saucepan; reduce heat. Simmer uncovered 15
minutes.
Stir in chicken and jicama; heat until hot.



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NOTES : Serves 4

1 serving is 1 Protein, 2 Vegetables. Calories 120



Total Time: 40 Minutes.