Mexican Chicken Potato Soup
Recipe courtesy of the U.S. Potato Board.
4 Anaheim chile peppers
2 teaspoons olive oil
1/2 cup sliced green onions
1 teaspoon minced garlic (fresh or bottled)
3/4 teaspoon ground cumin
3/4 teaspoon cumin seed
4 cups reduced sodium chicken broth
1 cup fresh or frozen corn
2 cups cubed red potatoes
1 1/2 cups cooked chicken (leftover or from a rotisserie chicken)
Optional Toppings: Baked corn tortilla strips, diced avocado, shredded Monterey Jack cheese, chopped fresh cilantro
- Preheat oven to 450°F (230°C).
- Place peppers on a foil-lined baking sheet. Roast for 20 minutes or until blackened, turning occasionally. Wrap peppers up 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. Sauté 5 minutes.
- Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil. Cover, reduce heat and simmer 20 minutes.
- Serve topped with baked corn tortillas strips, cheese, avocado, and cilantro, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe; 2 cups): Calories: 240; Cholesterol: 49mg; Total Carbs: 26g; Fiber: 3g; Protein: 23g; Sodium: 781mg; Potassium: 737mg.
Recipe and photograph courtesy of the U.S. Potato Board.