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

_______________________________________

"Find more great potato recipes at potatohelp.com!"

With over a 150 potato recipes, nutrition information, trend updates and educational lesson plans, potatohelp.com is the ultimate resource for families and culinary professionals alike.

 

photo credit: United States Potato Board

© Copyright 2000, Potato Board. All Rights Reserved.
_______________________________________

RECIPE POSTED MARCH 24, 2003

• print this page