Mango & Coconut Chicken Soup

• 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

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

chicken, canola oil, baby corn, sweet red pepper, light coconut milk, mango salsa, fresh gingerroot, mango, lime juice, green onions

Taken from www.tasteofhome.com/recipes/mango-coconut-chicken-soup/ (may not work)