| 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 |
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.
Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.
Per serving: 244 calories; 4.7 grams fat; 41 grams protein; 8.3 grams carbohydrates; 1.6 grams fiber
Note: Look for a sweetened Asian chili sauce in the specialty aisle of your supermarket. Or substitute ketchup and ΒΌ teaspoon red-pepper flakes.