Spicy Winter Chicken Soup

• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 10 dried guajillo chiles, stemmed, seeded and hydrated
• 1 small onion, quartered
• 1 clove garlic
• 1/4 cup KRAFT Zesty Italian Dressing
• 3 lb. chicken pieces, skinned
• 2 ears corn on the cob, cut into thirds
• 1/4 cup epazote leaves
• 3 zucchini, ends removed, cut in quarters
• 1 cup fresh green beans, trimmed
• 1 lime, cut into 6 wedges

1. Blend broth, chiles, onions and garlic in blender until smooth.
2. Press mixture through fine-mesh strainer into bowl.
3. Heat dressing in large skillet on medium heat.
4. Add chicken; cook 5 min.
5. on each side or until evenly browned.
6. Pour broth mixture over chicken; bring to boil.
7. Add corn and epazote; cover.
8. Simmer on medium-low heat 25 min., stirring occasionally.
9. Add zucchini and beans; cook, covered, 10 min.
10. or until chicken is done (165F), stirring occasionally.
11. Spoon into 6 soup bowls.
12. Squeeze lime wedge over each serving.

chicken broth, guajillo chiles, onion, clove garlic, italian dressing, chicken, corn, epazote leaves, zucchini, fresh green beans, lime

Taken from www.kraftrecipes.com/recipes/spicy-winter-chicken-soup-189611.aspx (may not work)