Mexican Chicken Potato Soup
This soup is best served a day after it’s made, as the flavors meld and become more pronounced. Serve with a green salad with jicama and oranges. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
- 4 Anaheim chile peppers*
- 2 teaspoons olive oil
- 1/2 cup sliced green onions
- 1 teaspoon bottled garlic
- 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 potatoes
- 1 1/2 cups cooked chicken (leftover or from a rotisserie chicken)*
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Optional Toppings: Baked corn tortilla strips, diced avocado, shredded Monterey Jack cheese, chopped cilantro
1. Preheat oven to 450 degrees.
2. 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.
3. 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 4 (2 cup) servings.
*May substitute 1 (4-oz.) can diced green chiles
Cal: 240 Chol: 49mg Sodium: 781mg
Fat: 6g Vitamin C 32mg Potassium: 737mg
Carb: 26g Fiber: 3g Protein: 23g