Potato Soup with Chicken & Green Chilies
For an even more substantial soup, add 1 cup of frozen corn kernels when you add the chicken, and top the soup with a diced avocado and a dollop of sour cream.
  • 1 tablespoon olive oil
  • 1 red bell pepper, cut into 1/2-inch squares
  • 4 scallions, sliced
  • 3 cloves garlic, minced
  • 1-1/2 pounds all-purpose potatoes, peeled and cut into 1/2-inch cubes
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 3/4 cup dry white wine
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 can (4-1/2 ounces) chopped mild green chilies, drained
  • 1/2 pound skinless, boneless chicken breast, cut into 1/2-inch chunks
  • 3 tablespoons chopped cilantro

1. In large saucepan, heat oil over medium heat. Add bell pepper, scallions, garlic, and potatoes. Cover and cook 7 minutes, stirring frequently, until scallions are tender.

2. Meanwhile, in small bowl, stir 3 cups of water into flour until blended.

3. Add broth, wine, chili powder, cumin, coriander, salt, and green chilies to saucepan. Bring to a simmer, stir in flour mixture, and cook 10 minutes or until potatoes are firm-tender.

4. Add chicken and cook 2 to 3 minutes or until chicken is cooked through. Stir in cilantro and serve.

Nutritional Information
Per serving: 311 calories, 6.5g total fat, 1.2g saturated fat, 3.6g monounsaturated fat, 1.1g polyunsaturated fat, 5.5g dietary fiber, 18g protein, 39g carbohydrate, 35mg cholesterol, 708mg sodium.
Good source of: niacin, potassium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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