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Since Rod has led the way with that scrumptious-looking turkey recipe, I thought I'd give out this soup concoction I took to our Thanksgiving potluck at work. I found it in a sort of miscellaneous cookbook that has been collecting dust on the shelf. It was a great hit with the detention officers, and they left none for me to bring home for leftovers... (wah)
Southwest Chicken Soup
2 lg red bell peppers
1 whole chicken breast (about ¾ lb, skinned and boned)
1 med. Onion, chopped (about ½ cup)
2 cups chicken broth
2 Tbsp limejuice
1 Tbsp chopped fresh cilantro
½ tsp salt
¼ tsp pepper
2 cloves garlic, crushed
1 cup cubed jicama
Set oven control to broil. Place bell peppers on rack of broiler pan with tops about 5 in. from heat. Broil peppers, turning occasionally, until skin is blistered and evenly browned (not burned). Remove peppers to a brown bag and close tightly. Let them stand 20 min.
Place chicken on rack in broiler pan. Place broiler pan so chicken is 5-7in. from heat. Broil chicken for 15 min. turning once, until juices run clear. Cut into ¼ in. strips. Pare peppers; take skin off and discard. Place peppers and onion in blender or food processor. Cover and blend or process until smooth.
Heat pepper mixture, chicken broth, limejuice, cilantro, salt, pepper and garlic to boiling point in 2 qt. saucepan. Reduce heat. Simmer 15 min. Stir in chicken and jicama. Heat until hot. Makes four servings, about 1 cup each, 140 calories/serving (and not too many carbs, either!).
Hint: Double the recipe and it fits perfectly in a regular sized crock pot -- which I used instead of the saucepan called for in the recipe. I let it simmer for 3 hours and it turned out great! | 
