Mexican Chicken Potato Soup

• From: United States Potato Board

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

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.

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.