25 ounces chicken broth
16 ounces refrigerated pre-cut cubed potatoes (16 to 20 ounces)
1 teaspoon ground cumin
1/2 teaspoon chili powder
6 ounces fully-cooked grilled chicken strips, each cut in half
11 ounces canned whole kernel corn, drained
1 cup roasted red peppers, drained and cut into strips OR frozen bell pepper strips
4 ounces diced green chiles, undrained
Servings: 4
1. In large saucepan, bring broth, potatoes, cumin and chili peppers to boil over high heat.
2. Reduce heat to medium-low; simmer 5 to 10 minutes or until potatoes are tender.
3. Stir in chicken, corn, peppers and green chiles; heat through.
4. Serve with lime wedges, if desired.
Preparation Time: 5 minutes
Start to finish: 15 minutes
16 ounces refrigerated pre-cut cubed potatoes (16 to 20 ounces)
1 teaspoon ground cumin
1/2 teaspoon chili powder
6 ounces fully-cooked grilled chicken strips, each cut in half
11 ounces canned whole kernel corn, drained
1 cup roasted red peppers, drained and cut into strips OR frozen bell pepper strips
4 ounces diced green chiles, undrained
Servings: 4
1. In large saucepan, bring broth, potatoes, cumin and chili peppers to boil over high heat.
2. Reduce heat to medium-low; simmer 5 to 10 minutes or until potatoes are tender.
3. Stir in chicken, corn, peppers and green chiles; heat through.
4. Serve with lime wedges, if desired.
Preparation Time: 5 minutes
Start to finish: 15 minutes