Name: Spicy Chicken and Jicama Stew
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Cooked chicken thighs, cubed or shredded - 2 pounds; Chicken broth - 4 cups; Diced tomatoes - 1 (14.5 ounce) can; Diced jicama - 2 cups; Diced onion - 2 cups; Frozen corn - 1 ½ cups; Frozen peas - 1 ½ cups; Diced celery - 1 cup; Yellow squash, diced - 1 medium; Salt - 1 teaspoon; Ground black pepper - ¾ teaspoon; Cayenne pepper, or more to taste - ½ teaspoon; Sour cream - 1 cup

Ingredients for - Spicy Chicken and Jicama Stew

1. Cooked chicken thighs, cubed or shredded 2 pounds

2. Chicken broth 4 cups

3. Diced tomatoes 1 (14.5 ounce) can

4. Diced jicama 2 cups

5. Diced onion 2 cups

6. Frozen corn 1 ½ cups

7. Frozen peas 1 ½ cups

8. Diced celery 1 cup

9. Yellow squash, diced 1 medium

10. Salt 1 teaspoon

11. Ground black pepper ¾ teaspoon

12. Cayenne pepper, or more to taste ½ teaspoon

13. Sour cream 1 cup

How to cook deliciously - Spicy Chicken and Jicama Stew

1 . Stage

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 . Stage

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