Mexican Chicken Potato Soup
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 anaheim chilies, peppers*
- 2 teaspoons olive oil
- 1⁄2 cup green onion
- 2 garlic cloves, minced
- 3⁄4 teaspoon ground cumin
- 3⁄4 teaspoon cumin seed
- 8 cups reduced-sodium chicken broth
- 1 cup corn
- 2 cups red potatoes
- 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 or chopped cilantro
directions
- Preheat oven to 450°F Place peppers on 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. 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 tortilla strips, avocado, and cilantro, if desired.
- *May substitute 1 (4-oz.) can diced green chiles.
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RECIPE SUBMITTED BY
I'm a mom of four and a wife of a man who loves to eat. I work fulltime and enjoy having dinner with all of my family as long as I know that making dinner did not drain me out. I use to love to cook when I was a stay-at-home mom, but now with working fulltime, I would rather just sit down to a bowl of popcorn and call it dinner.
I'm looking for recipes that are fun, fast, easy clean up and still satisfy my every craving.
I'm looking forward to some innovative ideas and some great food and people!