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A spicy, hot, comforting stew, chock-full of flavors, textures, and colors. The crispness of the jicama adds a special surprise texture. Serve with French bread or crackers.
Ingredients
- 2 pounds cooked chicken thighs, cubed or shredded
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 2 cups diced jicama
- 2 cups diced onion
- 1 ½ cups frozen corn
- 1 ½ cups frozen peas
- 1 cup diced celery
- 1 medium yellow squash, diced
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- ½ teaspoon cayenne pepper, or more to taste
- 1 cup sour cream
Directions
Step 1
Combine chicken, chicken broth, diced tomatoes with their juices, jicama, onion, corn, peas, celery, squash, salt, pepper, and cayenne pepper in a large pot or Dutch oven. Bring to a low boil over medium-high heat; reduce heat to low and simmer for about 15 minutes. Adjust spices to personal taste if needed.
Step 2
Add sour cream to the soup and continue simmering until heated through, about 10 minutes.
Cook’s Notes:
Use up to 3 pounds chicken (preferably thighs). Leftover chicken is perfect.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 365 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat7g | 35% |
| Cholesterol118mg | 39% |
| Sodium1069mg | 46% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber4g | 15% |
| Total Sugars5g | |
| Protein32g | |
| Vitamin C18mg | 89% |
| Calcium89mg | 7% |
| Iron3mg | 19% |
| Potassium576mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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