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1-2-3! Southwestern Chicken and Potato Soup
Recipe courtesy of PotatoHelp.com
Ingredients
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
Directions
In large saucepan, bring broth, potatoes, cumin and chili peppers to boil over high heat. Reduce heat to medium-low; simmer five to 10 minutes or until potatoes are tender. Stir in chicken, corn, peppers and green chiles; heat through.
Suggestions
Serve with lime wedges, if desired.