Name: Mango & Coconut Chicken Soup
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 1 broiler/fryer chicken (3 to 4 pounds), skin removed and cut up -; 2 tablespoons canola oil -; 1 can (15 ounces) whole baby corn, drained -; 1 package (10 ounces) frozen chopped spinach, thawed -; 1 cup frozen shelled edamame, thawed -; 1 small sweet red pepper, chopped -; 1 can (13.66 ounces) light coconut milk -; 1/2 cup mango salsa -; 1 teaspoon minced fresh gingerroot -; 1 medium mango, peeled and chopped -; 2 tablespoons lime juice -; 2 green onions, chopped -

Ingredients for - Mango & Coconut Chicken Soup

1. 1 broiler/fryer chicken (3 to 4 pounds), skin removed and cut up

2. 2 tablespoons canola oil

3. 1 can (15 ounces) whole baby corn, drained

4. 1 package (10 ounces) frozen chopped spinach, thawed

5. 1 cup frozen shelled edamame, thawed

6. 1 small sweet red pepper, chopped

7. 1 can (13.66 ounces) light coconut milk

8. 1/2 cup mango salsa

9. 1 teaspoon minced fresh gingerroot

10. 1 medium mango, peeled and chopped

11. 2 tablespoons lime juice

12. 2 green onions, chopped

How to cook deliciously - Mango & Coconut Chicken Soup

1 . Stage

In a large skillet, brown chicken in oil in batches. Transfer chicken and drippings to a 5-qt. slow cooker. Add the corn, spinach, edamame and pepper. In a small bowl, combine the coconut milk, salsa and ginger; pour over vegetables.

2 . Stage

Cover and cook on low for 6-8 hours or until chicken is tender. Remove chicken; cool slightly. When cool enough to handle, remove meat from bones; cut or shred meat into bite-sized pieces. Return meat to slow cooker.

3 . Stage

Just before serving, stir in mango and lime juice. Sprinkle servings with green onions.