Mango & Coconut Chicken Soup Recipe: How to Make It

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