Asian Chicken and Chili Soup

1313092249.293369_large

A quick and easy soup recipe with a kick.

Prep time: 25 Minutes

Total time: 25 Minutes

Yield: Serves 4

Ingredients

  • 6 cups chicken broth
  • 2 red bell peppers (ribs and seeds removed) thinly sliced lengthwise and cut crosswise into 2-inch pieces
  • 2 tablespoons soy sauce
  • 1 to 3 teaspoons Asian hot chili sauce
  • 3 cups (12 ounces) diced poached chicken
  • 1 bunch (6 ounces) watercress large stems trimmed
  • 2 scallions thinly sliced lengthwise and cut crosswise into 2-inch pieces

Directions

  1. In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes.
  2. Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.

Tips/Techniques

Note: Look for a sweetened Asian chili sauce in the specialty aisle of your supermarket. Or substitute ketchup and ¼ teaspoon red-pepper flakes.

Nutrition Info

Per serving: 244 calories; 4.7 grams fat; 41 grams protein; 8.3 grams carbohydrates; 1.6 grams fiber
Presented by:
Produced by: