Chicken and Roasted Pepper Soup Recipe

Name: Chicken and Roasted Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each chicken breast halves, boneless, skinless; 2 large sweet red bell peppers roasted; 1 medium onions chopped; 2 cups chicken broth; 2 tablespoons lime juice; 1 tablespoon cilantro fresh; 1/2 teaspoon salt optional; 1/4 teaspoon black pepper; 2 cloves garlic crushed; 1 cup jicama cubed

Servings: persons

2 each chicken breast halves, boneless, skinless
2 large sweet red bell peppers roasted
1 medium onions chopped
2 cups chicken broth
2 tablespoons lime juice
1 tablespoon cilantro fresh
1/2 teaspoon salt optional
1/4 teaspoon black pepper
2 cloves garlic crushed
1 cup jicama cubed

1
Set oven control to broil.
2
Place chicken on rack in broiler pan.
3
Place broiler pan so top of chicken is 5 to 7 inches from the heat.
4
Broil chicken 15 minutes, turning once, until done.
5
Cut into 1/4 inch strips.
6
Place peppers and onion in blender or food processor.
7
Cover and blend until smooth.
8
Heat pepper mixture, broth, lime juice, cilantro, salt, pepper and garlic to boiling in 2 quart saucepan; reduce heat.
9
Simmer 15 minutes.
10
Stir in chicken and jicama.
11
Heat until hot.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 each chicken breast halves, boneless, skinless, 2 large sweet red bell peppers roasted, 1 medium onions chopped, 2 cups chicken broth, and more.

Yes, Chicken and Roasted Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Roasted Pepper Soup

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