Southwestern Chicken & Potato Soup


At a Glance

  • Potato Type: Russet
  • Prep Method: Boiled
  • Special Requests: Gluten Free, Kid Friendly
  • Cuisine: Latin / Hispanic
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


  • 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


Place potatoes in a pan and cover with chicken broth.  Bring to a boil.  Lower heat and bring to a simmer.  Add remaining ingredients.  Cook for 15 minutes more.  Serve

Calories: 299 Fat: 6g Cholesterol: 38mg Sodium: 1677mg Fiber: 8g Protein: 15g

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