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Spicy Chicken Soup Recipe

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This recipe for Spicy Chicken Soup, by , is from NHS Human Services-The Stevens Center Fundraising Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Castro
Added: Wednesday, September 26, 2007


1 t. olive oil
1 c. chopped green bell pepper
1/2 c. chopped scallions
2-3 cloves garlic, minced (adjust to taste)
1 t. ground cumin
2 c. chopped skinless, boneless chicken breast
1 T. minced, canned chipotle chilies in adobo sauce (these are very spicy! Consider adding half the amount listed and then adjust to taste)
Two 14-ounce cans fat-free, less sodium chicken broth
14 1/2-ounce can diced tomatoes and green chilies, undrained
11-ounce can whole-kernel corn with sweet peppers, drained

11-oz. can

Heat oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic and cumin; saute 4 minutes or until vegetables are tender. (Be careful not to allow garlic to burn). Stir in chicken, chipotle, broth, tomatoes and corn. Bring to a boil, reduce heat and simmer 10 minutes.

Makes 4 servings (serving size 2 cups).




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