Southwestern Chicken & Potato Soup

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 an 8-inch square microwave-safe baking dish. Cover with a lid or plastic wrap. (If covering the dish with plastic wrap, poke a small hole in the plastic.)

Microwave on HIGH for 8 minutes or until the potatoes are tender when pierced with a fork.

Use oven mitts or pot holders to remove the dish from the microwave; pour the potatoes into a large bowl.

Add the chiles, sour cream, cheese, cumin, and salt. Mash with a potato masher or an electric mixer at medium speed until fairly creamy. Stir in the tomato.