"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Contributor:  
Contributor:  
Melissa Castro
Added: Wednesday, September 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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