1-2-3! Southwestern Chicken & Potato Soup
25 ounces chicken broth
16 ounces refrigerated pre-cut cubed potatoes – (16 to 20 ounces)
1 teaspoon ground cumin
1/2 teaspoon chili powder
6 ounces fully-cooked grilled chicken strips – each cut in half
11 ounces canned whole kernel corn – drained
1 cup roasted red peppers – drained and cut into strips OR frozen bell pepper strips
4 ounces diced green chiles – undrained
In large saucepan, bring broth, potatoes, cumin and chili peppers to boil over high heat.
Reduce heat to medium-low; simmer 5 to 10 minutes or until potatoes are tender.
Stir in chicken, corn, peppers and green chiles; heat through.
Serve with lime wedges, if desired.