- 4 Anaheim chile peppers*
- 2 teaspoons olive oil
- 1/2 cup sliced green onions
- 2 garlic cloves, minced
- 3/4 teaspoon ground cumin
- 3/4 teaspoon cumin seed
- 8 cups reduced sodium chicken broth
- 1 cup fresh or frozen corn
- 2 cups cubed 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: 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.
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.
*May substitute 1 (4-oz.) can diced green chiles.
Nutrition per serving: 288 calories, 9g fat (2 g saturated), 25g carbohydrates, 28g protein
*Recipe from United States Potato Board
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