Chicken Potato Soup

United States Potato Board
  • Yield: 4 servings


4 Anaheim chile peppers*
2teaspoons olive oil
1/2cup sliced green onions
1teaspoon bottled garlic
3/4teaspoon ground cumin
3/4teaspoon cumin seeds
4cups reduced-sodium chicken broth
1cup fresh or frozen corn
2cups red potatoes
1 1/2cups cooked chicken (leftover or from a rotisserie chicken)
1/4teaspoon salt
1/8teaspoon pepper
Baked corn tortilla strips, diced avocado, shredded Monterey Jack cheese, chopped cilantro, for garnish


  1. Preheat oven to 450F.
  2. 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.
  3. 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.
Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 240
  • Fat 6g
  • Cholesterol 49mg
  • Sodium 781mg
  • Potassium 737mg
  • Carbohydrate 26g
  • Fiber 3g
  • Protein 23g