Mexican Chicken Potato Soup - cooking recipe

Ingredients

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

Preparation

Preheat oven to 450\u00b0F 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.
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.
*May substitute 1 (4-oz.) can diced green chiles.