Winter warm-up

            This Southwestern seasoned soup is hearty enough to be a main course and can be ready in approximately 20 minutes.

Santa Fe Chicken and Potato Soup
Courtesy of the United States Potato Board
2 medium russet, white or yellow-flesh potatoes or 3 to 4 small red potatoes
1 chicken breast (6 to 8 ounces)
1 (14-ounce) can diced tomatoes and chilies
1 (14-ounce) can chicken broth
1 (1-1/4-ounce) package taco seasoning

Cut potatoes into 1/2-inch cubes. On separate cutting board, cut chicken into uniform cubes. In a 1-quart microwave-safe dish, combine potatoes, chicken, tomatoes, broth and taco seasoning, mixing well. Cover tightly with lid or plastic wrap. Microwave on high for 15 minutes (cooking time may vary depending on your microwave) or until potatoes and chicken are done. Let sit for 2 minutes. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam. Yields 4 servings.

Did you know that 2008 is the International Year of the Potato? For recipes and more information on the United States Potato Board, an organization established in 1971 by a group of potato growers to promote the benefits of eating potatoes, visit www.healthypotato.com.