We recommend serving this chicken soup in winter for a reason—its zippy taste will warm you right up! Don't forget a squeeze of lime for extra flavor.
What You Need
Original recipe yields 6 servings
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
10 dried guajillo chiles, stemmed, seeded and hydrated
1 small onion, quartered
1 clove garlic
1/4 cup KRAFT Zesty Italian Dressing
3 lb. chicken pieces, skinned
2 ears corn on the cob, cut into thirds
1/4 cup epazote leaves
3 zucchini, ends removed, cut in quarters
1 cup fresh green beans, trimmed
1 lime, cut into 6 wedges
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Let's Make It
Blend broth, chiles, onions and garlic in blender until smooth. Press mixture through fine-mesh strainer into bowl.
Heat dressing in large skillet on medium heat. Add chicken; cook 5 min. on each side or until evenly browned. Pour broth mixture over chicken; bring to boil. Add corn and epazote; cover. Simmer on medium-low heat 25 min., stirring occasionally. Add zucchini and beans; cook, covered, 10 min. or until chicken is done (165°F), stirring occasionally.
Spoon into 6 soup bowls. Squeeze lime wedge over each serving.
How to Hydrate Dried Peppers
Use plastic gloves to remove the stems of the peppers; shake peppers gently to remove seeds. Place peppers in small bowl. Add enough boiling water to cover peppers; let stand 15 min. or until peppers are softened. Drain, then use as directed.
Sauce can be prepared ahead of time. Store in tightly covered container in refrigerator up to 2 days before using as directed. Or for longer storage, place in airtight container and freeze up to 1 month. Thaw in refrigerator before using.
How to Serve Soup
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.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/4 cups each
* 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.