Sunday, August 16, 2015

Asian Chicken and Chili Soup

   4 servings
6 cups chicken broth
2 red bell peppers, thinly sliced
2 tablespoons tamari soy sauce
1-3 teaspoons Asian hot chili sauce
3 cups poached chicken breast, diced or chicken thighs/legs
1 bunch watercress, large stems trimmed or spinach
2 scallions, thinly sliced

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

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