Asian Chicken and Chili Soup

Ingredients

• 6 cups chicken broth
• 2 red bell peppers (ribs and seeds removed) thinly sliced lengthwise and cut crosswise into 2-inch pieces
• 2 tablespoons soy sauce
• 1 to 3 teaspoons Asian hot chili sauce
• 3 cups (12 ounces) diced poached chicken
• 1 bunch (6 ounces) watercress large stems trimmed
• 2 scallions thinly sliced lengthwise and cut crosswise into 2-inch pieces

Instructions

1. 1
   In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes.
2. 2
   Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.