Old MacDonald's Potato Box Recipes
Mexican Chicken Potato Soup Ingredients 4 Anaheim chile peppers* *May substitute 1 (4-oz.) can diced green chiles 2 teaspoons olive oil 1/2 cup sliced green onions 1 teaspoon bottled garlic 3/4 teaspoon ground cumin 3/4 teaspoon cumin seed 4 cups reduced sodium chicken broth 1 cup fresh or frozen corn 2 cups cubed red potatoes 1 1/2 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, shredded Monterey Jack cheese, chopped cilantro Directions 1. Preheat oven to 450 degrees. 2. Place peppers on a 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. 3. 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 tortillas strips, cheese, avocado, and cilantro, if desired. Makes 4 (2 cup) servings.

Old MacDonald's Potato Box Recipes

Mexican Chicken Potato Soup

Ingredients

4 Anaheim chile peppers*
*May substitute 1 (4-oz.) can diced green chiles
2 teaspoons olive oil
1/2 cup sliced green onions
1 teaspoon bottled garlic
3/4 teaspoon ground cumin
3/4 teaspoon cumin seed
4 cups reduced sodium chicken broth
1 cup fresh or frozen corn
2 cups cubed red potatoes
1 1/2 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, shredded Monterey Jack cheese, chopped cilantro

Directions

1. Preheat oven to 450 degrees.

2. Place peppers on a 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.

3. 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 tortillas strips, cheese, avocado, and cilantro, if desired. Makes 4 (2 cup) servings.