Mango & Coconut Chicken Soup
“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
| Servings | Prep Time | Cook Time |
| 6 | 25minutes | 6hours |
| Servings | Prep Time |
| 6 | 25minutes |
| Cook Time |
| 6hours |
Ingredients
- 1 broiler/fryer chicken 3 to 4 pounds, skin removed and cut up
- 2 tbsp canola oil
- 15 oz whole baby corn drained
- 10 oz frozen chopped spinach thawed
- 1 cup frozen shelled edamame thawed
- 1 small sweet red pepper chopped
- 1 can light coconut milk 13.66 ounces
- 1/2 cup mango salsa
- 1 tsp fresh ginger root minced
- 1 medium mango peeled and chopped
- 2 tbsp lime juice
- 2 green onions chopped
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Ingredients
Portions:
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Instructions
- 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.
Recipe Notes
Nutrition Facts
1 serving: 338 calories, 17g fat (6g saturated fat), 73mg cholesterol, 362mg sodium, 15g carbohydrate (8g sugars, 4g fibre), 29g protein.
