MEXICAN CHICKEN POTATO SOUP
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!
Provided by tasyanituna
Categories Stocks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 329.2, Fat 10.7, SaturatedFat 2.6, Cholesterol 52.5, Sodium 362.5, Carbohydrate 31.6, Fiber 3.3, Sugar 5.9, Protein 31.2
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Ami Riaz9
[email protected]This soup is perfect for a quick and easy weeknight meal.
Rais Yousaf
[email protected]I would have liked this soup to be a little spicier. I might try adding some chili powder or cayenne pepper next time.
SK Islam Vai
[email protected]This soup is a great way to use up leftover chicken and vegetables.
Olivia Wint
[email protected]I'm not a huge fan of Mexican food but I really enjoyed this soup. It was flavorful and comforting.
Steve Waynick
[email protected]This soup is very easy to make and it's a great way to get your kids to eat their vegetables.
BILAL SAFDAR KHAN
[email protected]I added some chopped cilantro to this soup and it really brightened up the flavor.
sultan haider
[email protected]This soup is perfect for a cold winter day. It's warm and comforting and it really hits the spot.
Pram Don
[email protected]I would have liked this soup to be a little thicker. I might try adding some cornstarch or flour next time.
tahseen rashid
[email protected]This soup is very filling. I was full after just one bowl.
Chifundo Parley
[email protected]I'm not a fan of potatoes but I really enjoyed this soup. The potatoes were soft and creamy and they really added to the flavor of the soup.
Alone Badboy
[email protected]This soup is a great way to use up leftover chicken. I always have some leftover chicken in my fridge and this is a great way to use it up.
Aphiwe Mkhize
[email protected]I made this soup in my slow cooker and it was perfect. It was so easy to just throw everything in and let it cook.
Colleen Zulu
[email protected]I followed the recipe exactly and my soup turned out great. I would definitely recommend this recipe to others.
Chacha Nodlav
[email protected]This soup was a little too bland for my taste. I would have liked it to have more flavor.
Sandid Hasan
[email protected]I added some extra spice to this soup and it was delicious. It had just the right amount of heat.
Shakil ahammad
[email protected]This is the best chicken and potato soup I've ever had. I'll definitely be making it again.
corinth wilson
[email protected]I'm not a huge fan of Mexican food but even I loved this soup. It was creamy, flavorful and comforting.
nay paing zaw
[email protected]This Mexican chicken and potato soup was a hit with my family! The flavors were amazing and it was so easy to make.