Mango & Coconut Chicken Soup

Make easy Slow Cooker Mango & Coconut Chicken Soup! Features tender chicken, veggies, and fresh mango in a light, tropical coconut-mango broth.

Scale

Here’s the complete list of ingredients, with precise measurements:

1 broiler/fryer chicken (3 to 4 pounds), skin removed and cut into 8-10 pieces
2 tablespoons canola oil
1 can (15 ounces) whole baby corn, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed of excess moisture (recommended)
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 (from 1–2 limes)
2 green onions, chopped (for garnish)

These quantities make a generous batch of soup, yielding approximately 6-8 servings.

Have chicken cut up and vegetables prepped before starting

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Let’s create this vibrant and flavorful chicken soup:

1. Brown the Chicken:

Pat the cut-up chicken pieces dry with paper towels. Season lightly with salt and pepper if desired (though the salsa and broth will add flavor).
Heat the canola oil in a large skillet over medium-high heat.
Carefully add the chicken pieces to the hot skillet, working in batches if necessary to avoid overcrowding. Brown the chicken well on all sides.
Transfer the browned chicken pieces and any accumulated drippings from the skillet to a 5-quart slow cooker.

2. Add Vegetables to Slow Cooker:

Add the drained whole baby corn, thawed chopped spinach (squeeze out excess water for best texture), thawed shelled edamame, and chopped sweet red pepper to the slow cooker with the chicken.

3. Prepare and Add Coconut-Mango Broth:

In a small bowl, combine the light coconut milk, mango salsa, and minced fresh gingerroot. Stir well.
Pour this coconut milk mixture evenly over the chicken and vegetables in the slow cooker.

4. Slow Cook:

Cover the slow cooker securely with its lid.
Cook on the LOW heat setting for 6-8 hours, or until the chicken is very tender and cooked through.

5. Shred Chicken and Return to Pot:

Once the chicken is tender, carefully remove the chicken pieces from the slow cooker and place them on a clean cutting board. Allow them to cool slightly until they are cool enough to handle.
Remove the meat from the bones (if using bone-in pieces) and discard the bones. Cut or shred the chicken meat into bite-sized pieces.
Return the shredded/cut chicken meat to the slow cooker with the vegetables and broth. Stir gently to combine.

6. Add Fresh Finishers:

Just before serving, stir in the freshly peeled and chopped mango and the fresh lime juice. Stir gently.

7. Garnish and Serve:

The final additions of fresh mango and lime juice brighten the soup beautifully

Find it online: https://cookupjoy.com/mango-coconut-chicken-soup/