Kraft User
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Spicy Chicken-Vegetable Soup
Upload Image

Spicy Chicken-Vegetable Soup

55 Minutes
30 Min Prep
55 Min Cook
Healthy Living
Whip up some Spicy Chicken-Vegetable Soup with a recipe from KRAFT Recipes. Enjoy this flavorful soup with corn, roasted peppers and cilantro.
What You Need
Select All
8 servings
Original recipe yields 8 servings
3 cups fat-free reduced-sodium chicken broth, divided
2 large poblano chile s, roasted, stemmed and seeded
1 small onion, quartered
1 clove garlic
1/4 cup KRAFT Zesty Italian Dressing
1 broiler-fryer chicken (3-1/2 lb.), skinned, cut into pieces
2 ears corn on the cob, cut into thirds
1 cup coarsely chopped West Indian pumpkin (calabaza)
3 zucchini, trimmed, cut into quarters
1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
Add To Shopping List
Let's Make It
1
Blend 2 cups broth, chiles, onions and garlic in blender until smooth; pour through fine-mesh strainer into medium bowl. Press strained solids to remove as much liquid as possible. Discard strained solids. Stir remaining broth into strained broth mixture.
2
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 pumpkin; cover. Simmer on medium-low heat 25 min., stirring occasionally. Add zucchini; cook, covered, 10 min. or until chicken is done (165°F), stirring occasionally.
3
Ladle soup into 8 bowls; sprinkle with cilantro. Squeeze lime wedge over each serving.
Kitchen Tips
Make Ahead
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.
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.
How to Roast Peppers
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.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 330mg
14%
Total Carbohydrates 11g
4%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 21g
42%
Vitamin A
30%
Vitamin C
20%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* 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.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews