Southwestern Chicken and Potato Soup

  • Yield 2 servings
  • Prep 5 mins
  • Cook 10 mins

A super quick soup that comes together with pantry and freezer staples.

Ingredients

2 (14 1/2-ounce) cans chicken broth
1 (16- to 20-ounce) packages refrigerated pre-cut cubed potatoes
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 (6-ounce) package fully cooked grilled chicken strips, each cut in half
1 (11-ounce) can whole kernel corn, drained
1 cup roasted red peppers, drained and cut into strips, or frozen bell pepper strips
1 can (4-ounce) diced green chiles, undrained

Instructions

  1. In large saucepan, bring broth, potatoes, cumin and chili peppers to boil over high heat.
  2. Reduce heat to medium-low; simmer 5 to 10 minutes or until potatoes are tender.
  3. Stir in chicken, corn, peppers and green chiles; heat through. Serve with lime wedges, if desired.

Recipe courtesy of the United States Potato Board

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