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Mexican Chicken Potato Soup

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Cuisine: Hispanic
Prep Method: BakedBoiled

Dish

Soup

Serving

Serves 4

Description

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.

Ingredients

  • 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

Preparation

  1. Preheat oven to 450 degrees.
  2. Place peppers on a foil-lined baking sheet.
  3. Roast for 20 minutes or until blackened, turning occasionally.
  4. Wrap peppers up in foil to steam.
  5. Let stand 15 minutes.
  6. Remove skin and seeds from peppers and chop.
  7. Heat oil in Dutch oven over medium heat.
  8. Add onions, garlic, ground cumin and cumin seed. Saute 5 minutes.
  9. Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil.
  10. Cover, reduce heat and simmer 20 minutes.
  11. 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

Optional Toppings

Baked corn tortilla strips, diced avocado, shredded Monterey Jack cheese, chopped cilantro

 

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Nutrition Facts Per Serving

Calories

240

Fat

6g

Sodium

781mg

Cholesterol

49g

Vitamin C

32mg

Fiber

3g

Protein

23g

Potassium

737mg

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