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1-2-3! Southwestern Chicken & Potato Soup

 Servings: 4
Preparation Time: 5 Minutes
Cooking Time: 10 Minutes
  • 2 cans (14 1/2 ounces each) chicken broth
  • 1 package (16 to 20 ounces) refrigerated pre-cut cubed potatoes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 package (6 ounces) fully-cooked grilled chicken strips, each cut in half
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 cup roasted red peppers, drained and cut into strips OR frozen bell pepper strips
  • 1 can (4 ounces) diced green chiles, undrained

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.

nutritional information per serving:
  • Calories: 299
  • Fat: 6 g
  • Cholesterol: 38 mg
  • Sodium: 1,677 mg
  • Carbohydrates: 47 g
  • Fiber: 8 g
  • Protein: 15 g
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photo credit: United States Potato Board
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RECIPE POSTED MARCH 24, 2003