*  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.