Mexican Chicken Potato Soup
Enjoy a flavorful Mexican Chicken Potato Soup with roasted Anaheim chiles and San Luis Valley potatoes, perfect for melding flavors overnight. Serve with a green salad. Gluten-free options available.
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Cooking tools:
- Dutch oven
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 4 Anaheim chile peppers*
- 2 teaspoons olive oil
- 1/2 cup sliced green onions
- 1 teaspoon bottled garlic
- 3/4 teaspoon ground cumin
- 3/4 teaspoon cumin seed
- 4 cups reduced sodium chicken broth*
- 1 cup fresh or frozen corn
- 2 cups cubed potatoes
- 1 1/2 cups cooked chicken (leftover or from a rotisserie chicken)*
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
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