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Jicama And Chicken Soup

10min.chef's picture
Ingredients
  Chicken breast 1 , split in half
  Garlic 4 Clove (20 gm)
  Cumin 1 1⁄2 Teaspoon
  Tomatillos 8 , husked, well rinsed, and quartered
  Tomatoes 5 , 2 diced (reserve juice), 3 cut into wedges
  Jicama 6 Ounce, peeled and coarsely grated
  Salsa 1⁄4 Cup (4 tbs)
  String cheese 2 Ounce, mozzarella cheese, coarsely chopped
Directions

GETTING READY
1) Wash chicken and pat dry on paper towels.

MAKING
2) In a 2-quart saucepan, boil 5 to 6 cups water mixed with salt and then add chicken.
3) Mix in 2 cloves garlic and 1 teaspoon cumin.
4) Boil again and then lower heat.
5) Place lid and simmer for 20 minutes or till well cooked.
6) Pass the broth through a sieve and keep aside for later use. Cool chicken.
7) Skin, bone, and shred the chicken into pieces.
8) In a saucepan, add 1 cup of the broth, tomatillos, tomato wedges, the remaining cumin, and the remaining garlic.
9) Simmer on high for 6 to 8 minutes till tender.
10) Blend and liquify the mix.
11) Transfer to saucepan again and add in 2 to 3 cups broth, jfcama, chicken, diced tomatoes, and salsa and heat.

SERVING
12) Equally divide the cheese between 2 large soup bowls and add in the soup and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
6

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