Southwest Chicken Soup

Ingredients:

2 lg Red bell peppers
2 Cl Garlic, crushed
1/4 ts Salt
1/2 ts Salt
1 tb Chopped fresh cilantro
2 tb Lime juice
2 c Chicken broth
(about 1/2 cup)
1 md Onion, chopped
And boned
(about 3/4 pound), skinned
1 Whole chicken breast
1 c Cubed jicama

Method:

Set oven control to broil.
Place bell peppers on rack of broiler pan with tops about 5 inches from heat.
Broil peppers, turning occasionally, until skin is blistered and evenly browned (not burned).
Remove peppers to a brown bag and close tightly.
Let peppers stand 20 minutes.
Place chicken on rack in broiler pan.
Place broiler pan so top of chicken is 5 to 7 inches from heat.
Broil chicken 15 minutes, turning once, until juices run clear.
Cut into 1/4-inch strips.
Pare peppers; discard skin.
Place peppers and onion in blender or food processor.
Cover and blend, or process, until smooth.
Heat pepper mixture, chicken 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.
4 SERVINGS (ABOUT 1 CUP EACH); 140 CALORIES PER SERVING.
To Grill: Roast peppers over medium coals, turning occasionally, until skin is blistered and evenly browned (not burned).
Continue as directed.
Cover and grill chicken 5 to 6 inches from medium coals about 15 minutes.
Turn chicken.
Cover and grill about 20 minutes longer or until juices run clear.
Cut into 1/4-inch strips.