Spicy Chicken and Jicama Stew recipe

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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

Nutrition Info

364.8 calories
carbohydrate: 17.9 g
cholesterol: 117.8 mg
fat: 17.9 g
fiber: 4.1 g
protein: 32.3 g
saturatedFat: 6.9 g
servingSize: -
sodium: 1068.9 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Add sour cream to the soup and continue simmering until heated through, about 10 minutes.

Recipe Yield

8 servings

Recipe Note

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.

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