A spicy, hot, comforting stew, chock-full of flavors, textures, and colors. The crispness of the jicama adds a special surprise texture. Serve with French bread or crackers.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

Cook's Notes:

Use up to 3 pounds chicken (preferably thighs). Leftover chicken is perfect.

While the jicama offers an especially delightfully crisp texture, diced potatoes can be used as a substitute.

Substitute heavy cream for the sour cream if desired.

To thicken, thoroughly mix 2 tablespoons cornstarch with 1/2 cup cold water and very gradually add to the stew until desired thickness is achieved. Continue cooking for at least another minute.

Nutrition Facts

365 calories; 17.9 g total fat; 118 mg cholesterol; 1069 mg sodium. 17.9 g carbohydrates; 32.3 g protein; Full Nutrition