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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.