SPICY CHICKEN-VEGETABLE SOUP

Spicy Chicken-Vegetable Soup image

Whip up some Spicy Chicken-Vegetable Soup with a recipe from My Food and Family. Enjoy this flavorful soup with corn, roasted peppers and cilantro.

Provided by My Food and Family

Categories Home

Time 55m

Yield 8 servings

Number Of Ingredients 11

Ingredients

3 cups fat-free reduced-sodium chicken broth, divided
2 large poblano chiles, roasted, stemmed and seeded
1 small onion, quartered
1 clove garlic
1/4 cup KRAFT Zesty Italian Dressing
1 whole 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

Steps:

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.
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.
Ladle soup into 8 bowls; sprinkle with cilantro. Squeeze lime wedge over each serving.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g