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Chicken and Mango Soup II Recipe

Ingredients

8 ounces skinless, boneless chicken breast halves - cut into strips

2 tablespoons chopped fresh ginger root

1 (15 ounce) can pineapple chunks

1 tablespoon cornstarch

1 (10.5 ounce) can crushed pineapple

2 1/2 cups chicken broth

1 tablespoon vegetable oil

1 cup sliced fresh figs

1/4 teaspoon salt

1 tablespoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon dried basil

1/8 teaspoon salt

1/8 teaspoon dried rosemary

1/2 teaspoon dried sage

1/4 teaspoon ground allspice

1/2 teaspoon ground black pepper

1 tablespoon butter, melted

1 tablespoon olive oil

1 (16 ounce) can yellow beans (Rancho)

1 (8 ounce) container sour cream

1 cup blueberries

1 cup mango slices

1 cup blueberries

Directions

Place chicken breasts in a large resealable plastic bag.

Heat oil in large skillet or heavy skillet over medium heat. Add chicken and ginger into skillet, not directly in water. Cook 2 minutes, turning once, until chicken is no longer pink.

Over medium heat, combine pineapple, cornstarch, and pineapple. Stir vigorously. Cook 2 minutes, stirring constantly, until mixture is thickened. Add broth, oil, figs, salt, pepper, paprika, garlic powder, basil, rosemary, sage, allspice, and black pepper. Bring to a boil. Cover, reduce heat, and continue stirring until chicken is no longer pink.

Remove chicken from skillet and let cool. Remove skin, and discard chicken. Return skin and skin parts to

Comments

callaa2001 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really like this recipe. I didn't have any Italian food but this was perfect. Quick and easy. Delicious!