To test whether spicy heat can actually help you cool down, Chef Michael Smith experiments with chilies and creates a few versatile chili-infused soups and salads that complement almost any dish. Featured dishes include Grilled Corn Soup with Roasted Red Peppers, Chicken and Cheddar, Fennel Salad with Honey-Lime Vinaigrette and Red Pepper Puree for garnishing.
Recipes from this episode Spicy Southwestern Soup
Southwestern Corn Soup with Red Peppers
Chicken Broth
Fresh Salsa
