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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 |
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| In large saucepan, bring broth, potatoes, cumin and chili peppers to boil over high heat. Reduce heat to medium-low; simmer 5 to 10 minutes or until potatoes are tender. Stir in chicken, corn, peppers and green chiles; heat through. | ||
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