This soup is best served a day after it’s made, as the flavors meld and become more pronounced. Serve with a green salad with jicama and oranges. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
4 Anaheim chile peppers*
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 potatoes
1 1/2 cups cooked chicken (leftover or from a rotisserie chicken)*
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 450 degrees.
Place peppers on a foil-lined baking sheet.
Roast for 20 minutes or until blackened, turning occasionally.
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