chicken soup with jicama


Jicama is the tuber root of a Mexican vine plant. It has a very refreshing, crunchy texture and a mild flavor. So far, I have not found any recipes where the jicama is cooked, so I made this one up myself. I didn't want to lose the crunchy, so I didn't cook it very long.

A soup can be a stew can be a soup.
This recipe started out as a stew: Jicama Chicken Stew but is described here to make the soup from scratch although the first part is still reminiscent of that stew. Go easy with the spices in this one. Jicama has a delicate flavor that can easily be overpowered.


This is what you need for 6+ servings:

  • 1 lb. jicama, peeled, cubed or grated
  • 1 lb. chicken breast meat
  • 1 cup onion & bell pepper mix (frozen)
  • 3 potatoes, peeled, diced small
  • coconut & garlic cooking oil
  • S&P
  • optional:
    • powdered tomato
Pic1: jicama chicken soup



Pic2: jicama chicken stew
Pic3: add potato broth and simmer
Pic4: served