Mexican Chicken Potato Soup

• 4 anaheim chilies, peppers*
• 2 teaspoons olive oil
• 1/2 cup green onion
• 2 garlic cloves, minced
• 3/4 teaspoon ground cumin
• 3/4 teaspoon cumin seed
• 8 cups reduced-sodium chicken broth
• 1 cup corn
• 2 cups red potatoes
• 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 or chopped cilantro

1. Preheat oven to 450u0b0F Place peppers on 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.
2. 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 tortilla strips, avocado, and cilantro, if desired.
3. *May substitute 1 (4-oz.) can diced green chiles.

anaheim chilies, olive oil, green onion, garlic, ground cumin, cumin seed, chicken broth, corn, red potatoes, chicken, salt, pepper, toppings, corn tortilla

Taken from www.food.com/recipe/mexican-chicken-potato-soup-392241 (may not work)