Preparation Time: 5 Minutes
Cooking Time: 10 Minutes
2 cans (14 1/2 ounces each) chicken broth
1 package (16 to 20 ounces) refrigerated pre-cut cubed potatoes
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 package (6 ounces) fully-cooked grilled chicken strips, each cut in half
1 can (11 ounces) whole kernel corn, drained
1 cup roasted red peppers, drained and cut into strips OR frozen bell pepper strips
1 can (4 ounces) diced green chiles, undrained
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.
Serve with lime wedges, if desired.
nutritional information per serving:
Fat: 6 g
Cholesterol: 38 mg
Sodium: 1,677 mg
Carbohydrates: 47 g
Fiber: 8 g
Protein: 15 g
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photo credit: United States Potato Board
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