Southwest Chicken Soup Serves 4. 2 large red bell peppers 1 whole chicken breast (3/4 pound) 1 medium onion, chopped 2 cups chicken broth 2 tablespoons lime juice 1 tablespoon fresh cilantro 1/2 teaspoon salt 1/4 teaspoon pepper 2 cloves garlic, crushed 1 cup cubed jicama Preheat broiler. Place bell peppers on rack of broiler pan about 5 inches from heat. Broil peppers, turning occasionally, until skin is blistered and evenly browned (not burned). Remove pepper to a brown paper bag and close tightly. Let peppers stand 20 minutes. Place chicken on rack in broiler pan. Place broiler pan so top of chicken is 5-7 inches from heat. Broil chicken 15 minutes, turning one, until juices until clear. Cut chicken into 1/4 inch strips. Pare peppers; discard skin. Place peppers and onion in blender or food processor. Blend until smooth. Heat pepper mixture, chicken broth, lime juice, cilantro, salt, pepper, and garlic to boiling in 2-quart saucepan; reduce heat. Simmer 15 minutes. Stir in chicken and jicama. Heat until hot.