Southwestern Chicken and Potato Soup

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

Ingredients

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

Nutritional Info *per serving

  • Calories 299
  • Fat 6g
  • Cholesterol 38mg
  • Sodium 1677mg
  • Carbohydrate 47g
  • Fiber 8g
  • Protein 15g
blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 319 other followers