Featured Brand Sites
Product By Category
Tools & Info
Read MoreRead Less
Tap or click steps to mark as complete
The broth mixture can be prepared ahead of time. Cool, then refrigerate up to 2 days before using as directed. Or for longer storage, freeze in airtight container up to 1 month; thaw in refrigerator before using.
In many Hispanic countries, chicken soup is traditionally served with the whole chicken pieces. If desired, remove chicken from soup, shred or chop chicken and return to soup before serving. You can also cut the corn off the cob before serving, if desired.
Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
The pumpkin and zucchini team up to make this spicy soup both rich in vitamin A and a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.