Mango & Coconut Chicken Soup

1. 1

   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.

2. 2

   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.

3. 3

   Just before serving, stir in mango and lime juice. Sprinkle servings with green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.