1 cup water
1/2 medium green pepper, chopped
1 packet instant chicken broth and seasoning mix or 1 chicken bouillon cube
1 cup skim milk
2 slices enriched white bread
1 pound cooked white meat chicken, cubed
1 chili pepper, finely chopped

Combine water, green pepper, and broth mix, in saucepan. Cook over moderate heat, stirring frequently, for 20 minutes. Add skim milk. Tear bread into small pieces and place in blender container; process at medium speed, to make crumbs. Add crumbs to bouillon mixture. Bring to just below boiling point and cook until sauce is thickened. Add chicken and chili pepper; heat. Mix well and divide evenly into soup bowls. Makes 4 luncheon servings.

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