1-2-3! SOUTHWESTERN CHICKEN AND POTATO SOUP

2 cans (14 1/2 ounces each) chicken broth
1 (16 to 20 ounces) package 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 (4 ounces) can diced green chiles, undrained
lime wedges (optional, to serve)

In large saucepan, bring broth, potatoes, cumin and chili peppers to boil over high heat. Reduce heat to medium-low; simmer 5 to 10 minutes or until potatoes are tender.

Stir in chicken, corn, peppers and green chiles; heat through.

Serve with lime wedges, if desired.

Servings: 4
Source: unknown