Chicken & Roasted Pepper Soup
Submitted by shanlee
Smoky roasted red pepper soup blended silky smooth with lime, cilantro, and garlic, loaded with broiled chicken strips and crunchy jicama cubes. Light, vibrant, and Mexican-inspired.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
1 hrsThis soup is all about that roasted red pepper. Two big ones get blended smooth with onion into a velvety, slightly smoky base that simmers with chicken broth, fresh lime juice, cilantro, and garlic.
Broiled chicken breast gets sliced into thin strips and stirred in along with cubed jicama, which adds a refreshing, apple-like crunch that contrasts the silky broth in the best way.
It’s light, bright, and has a distinctly Mexican-Southwest personality. Under 150 calories a serving, so you can go back for seconds without a second thought.
Chef Tips
- Roast the peppers until they’re truly blackened. That char is where all the smoky depth comes from. Jarred roasted peppers work in a pinch but won’t have the same intensity.
- Blend the peppers and onion until completely smooth. Any chunks will make the soup feel rustic when it should be velvety.
- Don’t skip the jicama. Its crisp, slightly sweet crunch is what makes this soup interesting. Without it, you lose the textural contrast that sets this apart from any other pepper soup.
Ingredients
Directions
Set oven control to broil.
Place chicken on rack in broiler pan.
Place broiler pan so top of chicken is 5 to 7 inches from the heat.
Broil chicken 15 minutes, turning once, until done.
Cut into ¼ inch strips.
Place peppers and onion in blender or food processor.
Cover and blend until smooth.
Heat pepper mixture, 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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