Guest Author - Vanette (Vannie) Ryanes
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