Mexican Chicken Potato Soup |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I enjoy this recipe because it is a great way to warm up during those nice fall nights. It is diabetic-friendly and is very tasty. It only contains 288 calories, 9g of fat, 25g of carbs and 28g of protein. Really healthy! 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 |
baked corn tortilla strips, diced avocado or chopped cilantro |
Directions:
1. 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.
2. 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.
3. *May substitute 1 (4-oz.) can diced green chiles.
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