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1-2-3! Southwestern Chicken & Potato Soup

This hearty soup is prepared in the blink of an eye because everything you need is already cooked and packaged at your local market.

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

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1. In large saucepan, bring broth, potatoes, cumin and chili peppers to boil over high heat.

2. Reduce heat to medium-low; simmer 5 to 10 minutes or until potatoes are tender.

3. Stir in chicken, corn, peppers and green chiles; heat through.

Serve with lime wedges, if desired.


Hint: Serve with bake shop corn muffins





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Content copyright © 2013 by Vanette (Vannie) Ryanes. All rights reserved.
This content was written by Vanette (Vannie) Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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