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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. |
Refer
Servings:
4