Spicy Chicken and Jicama Stew

Jicama adds a delightfully crisp texture to this spicy chicken stew chock-full of corn, peas, celery, and sour cream.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 365 Calories

Ingredients

• 1 teaspoon salt
• 1 cup sour cream
• 2 cups diced onion
• 1 cup diced celery
• 4 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 2 cups diced jicama
• 2 pounds cooked chicken thighs, cubed or shredded
• 1 medium yellow squash, diced
• 0.75 teaspoon ground black pepper
• 0.5 teaspoon cayenne pepper, or more to taste
• 1.5 cups frozen peas
• 1.5 cups frozen corn

Recipe Instructions

Step 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.

Step 2

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