Yield: 4
Prep Time: 10 Minutes
Ready Time: 30 Minutes
Cook Time: 20 Minutes
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Ingredients
- 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
Preparation
Place potatoes in a pan and cover with chicken broth. Bring to a boil. Lower heat and bring to a simmer. Add remaining ingredients. Cook for 15 minutes more. Serve
Calories: 299 Fat: 6g Cholesterol: 38mg Sodium: 1677mg Fiber: 8g Protein: 15g
Recipe courtesy of the US Potato Board
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