Chicken Potato Soup
United States Potato Board
- Yield: 4 servings
Ingredients
- 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
Instructions
- 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.
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