MANGO & COCONUT CHICKEN SOUP

Mango & Coconut Chicken Soup image

I love preparing dinner in a slow cooker because it's "carefree cooking." This chicken dish uses ingredients that I love, such as coconut milk, edamame and fresh ginger. The Asian-style entree is perfect for a potluck party. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Lunch

Time 6h25m

Yield 6 servings.

Number Of Ingredients 12

Previous Next

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), skin removed and cut up
2 tablespoons canola oil
1 can (15 ounces) whole baby corn, drained
1 package (10 ounces) frozen chopped spinach, thawed
1 cup frozen shelled edamame, thawed
1 small sweet red pepper, chopped
1 can (13.66 ounces) light coconut milk
1/2 cup mango salsa
1 teaspoon minced fresh gingerroot
1 medium mango, peeled and chopped
2 tablespoons lime juice
2 green onions, chopped

Steps:

In a large skillet, brown chicken in oil in batches. Transfer chicken and drippings to a 5-qt. slow cooker. Add the corn, spinach, edamame and pepper. In a small bowl, combine the coconut milk, salsa and ginger; pour over vegetables., Cover and cook on low for 6-8 hours or until chicken is tender. Remove chicken; cool slightly. When cool enough to handle, remove meat from bones; cut or shred meat into bite-sized pieces. Return meat to slow cooker., Just before serving, stir in mango and lime juice. Sprinkle servings with green onions.

Nutrition Facts : Calories 338 calories, Fat 17g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 362mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 29g protein.