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Nutrition Facts
Serving Size 1 (728g) Recipe makes 4 servings
Calories 339
Calories from Fat 96		(28%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 2.6g	12%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 360mg		15%
Potassium 1224mg		34%
Total Carbohydrate 34.0g		11%
	Dietary Fiber 3.5g	14%
	Sugars 5.3g
Protein 31.3g		62%
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Mexican Chicken Potato Soup

Recipe #392241 | 55 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: tasyanituna
Sep 28, 2009

I enjoy this recipe because it is a great way to warm up during those nice fall nights. It is diabetic-friendly and is very tasty. It only contains 288 calories, 9g of fat, 25g of carbs and 28g of protein. Really healthy!

SERVES 4 (change servings and units)

Ingredients

4 anaheim chilies, peppers*
2 teaspoons olive oil
1/2 cup green onion
2 garlic cloves, minced
3/4 teaspoon ground cumin
3/4 teaspoon cumin seed
8 cups reduced-sodium chicken broth
1 cup corn
2 cups red potatoes
2 cups cooked chicken (leftover or from a rotisserie chicken)
1/4 teaspoon salt
1/8 teaspoon pepper

Optional toppings

baked corn tortilla strips, diced avocado or chopped cilantro

Directions

1
Preheat oven to 450°F Place peppers on foil-lined baking sheet. Roast for 20 minutes or until blackened, turning occasionally. Wrap peppers up in foil to steam. Let stand 15 minutes. Remove skin and seeds from peppers and chop.
2
Heat oil in Dutch oven over medium heat. Add onions, garlic, ground cumin and cumin seed. Saute 5 minutes. Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Serve with baked corn tortilla strips, avocado, and cilantro, if desired.
3
*May substitute 1 (4-oz.) can diced green chiles.