Spicy Chicken And Jicama Stew

• 2 pounds cooked chicken thighs, cubed or shredded
• 4 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 2 cups diced jicama
• 2 cups diced onion
• 1 1/2 cups frozen corn
• 1 1/2 cups frozen peas
• 1 cup diced celery
• 1 medium yellow squash, diced
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper, or more to taste
• 1 cup sour cream

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

chicken, chicken broth, tomatoes, jicama, onion, frozen corn, frozen peas, celery, yellow squash, salt, ground black pepper, cayenne pepper, sour cream

Taken from www.allrecipes.com/recipe/265697/spicy-chicken-and-jicama-stew/ (may not work)