Southwestern chicken soup with jicama • 01.17.10
We picked up a softball sized jicama at the store this last week, and my initial plan was to make some sort of chopped salad. The Boy, however, was running low on patience for all the weird combos we’ve been churning out, so I though, hey, let’s make a simple chicken soup. See, a long time ago I made a chicken soup that featured fire roasted red bell peppers pureed and added to a rich chicken broth, flavored with garlic, cilantro and lime juice, with grilled chicken and cubed jicama added in the final minutes.
I figured I could just make something like that, except I couldn’t recall where I had the recipe. (I’ve since found it, and it’s a winner – I’ll be making the real recipe in coming days.)
What follows is my attempts to wing it. Duck and cover, people, because this gets really wrong, really fast.
