Mexican Chicken Potato Soup
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.
Ingredients
- 4 Anaheim chile peppers
- 2 tsp olive oil
- 1/2 cup sliced green onions
- 1 tsp minced garlic
- 3/4 tsp ground cumin
- 3/4 tsp cumin seeds
- 4 cups reduced-sodium chicken broth
- 1 cup corn (fresh or frozen)
- 2 cups cubed potatoes
- 1 1/2 cups cooked chicken
- 1/4 tsp salt
- 1/8 tsp pepper
Directions
- Preheat oven to 450°F.
- Place peppers on a 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 seeds. Sauté 5 minutes.
- Add chicken broth, reserved peppers, corn, potatoes, and chicken; bring to a boil. Cover, reduce heat and simmer 20 minutes.
Nutrition Facts
Calories 251
Calories from Fat 58 (23%)
(10%)Total Fat 7g
(7%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(19%)Cholesterol 57mg
(14%)Sodium 330mg
(28%)Potassium 984mg
Total Carbohydrate 24g
(12%)Dietary Fiber 3g
Sugars 4g
Sugar Alcohols 0g
(54%)Protein 27g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.