1-2-3! Southwestern Chicken & Potato Soup

   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


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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