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Recipe Tags: Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Soups Stews Poultry Easy Diabetic Low Fat Stocks Chicken Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Meat 3 Steps Or Less

Mexican Chicken Potato Soup

I enjoy this recipe because it is a great way to warm up during those nice fall nights. it is diabetic-friendly and is very tasty. it only contains 288 calories, 9g of fat, 25g of carbs and 28g of protein. really healthy!!

Steps

Preheat oven to 450f place peppers on 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 seed.
Saute 5 minutes.
Add chicken broth , reserved peppers , corn , potatoes and chicken.
Bring to a boil.
Cover , reduce heat and simmer 20 minutes.
Serve with baked corn tortilla strips , avocado , and cilantro , if desired.
May substitute 1 can diced green chiles.

Ingredients

anaheim chilies, olive oil, green onion, garlic cloves, ground cumin, cumin seed, reduced-sodium chicken broth, corn, red potatoes, cooked chicken, salt, pepper, corn tortilla strips