1 1/2cups cooked chicken (leftover or from a rotisserie chicken)
Baked corn tortilla strips, diced avocado, shredded Monterey Jack cheese, chopped cilantro, for garnish
Preheat oven to 450F.
Place peppers on a foil-lined baking sheet. Roast 20 minutes or until blackened, turning occasionally. Wrap peppers in foil to steam. Let stand 15 minutes. Remove skin and seeds from peppers and chop.
Heat oil in Dutch oven over medium heat. Add onions, garlic, ground cumin and cumin seed. Saute 5 minutes. Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Serve with baked corn tortillas strips, cheese, avocado, and cilantro, if desired. Makes 8 cups
*May substitute 1 (4-ounce) can diced green chiles.