Mexican Chicken Potato Soup
Warm up with a comforting bowl of Mexican Chicken Potato Soup, a flavorful fusion of hearty ingredients and bold spices. Tender chunks of chicken, creamy russet potatoes, and a medley of fresh vegetables simmer together in a seasoned broth infused with smoky paprika, cumin, and chili powder. This one-pot wonder is elevated with vibrant notes of lime juice and fresh cilantro, while canned diced tomatoes with green chilies add a touch of heat. Perfect for chilly nights or anytime you crave a comforting meal, this soup is ready in just 50 minutes and is great for serving a crowd. Garnish with a dollop of sour cream, crushed tortilla chips, and extra cilantro for the ultimate finishing touch. Whether you're searching for a satisfying dinner idea or a new way to enjoy classic Tex-Mex flavors, this Mexican-inspired twist on chicken potato soup is sure to delight your taste buds.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 medium russet potatoes
- 1 medium yellow onion
- 4 pieces garlic cloves
- 2 medium carrots
- 2 pieces celery stalks
- 1 14-ounce can canned diced tomatoes with green chilies
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 0.25 cup fresh cilantro
- 2 tablespoons olive oil
- 0.25 cup sour cream (optional, for garnish)
- 1 cup tortilla chips (optional, for garnish)
Instructions
Dice the chicken breasts into bite-sized pieces. Peel and dice the potatoes into small cubes. Finely chop the onion, garlic, carrots, and celery.
In a large soup pot, heat the olive oil over medium heat. Add the diced chicken and cook for 5-6 minutes, or until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Sauté for 4-5 minutes until the vegetables are softened.
Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the diced potatoes, cooked chicken, and canned diced tomatoes with green chilies to the pot. Pour in the chicken broth and stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the potatoes are tender.
Stir in the fresh lime juice and chopped cilantro. Adjust seasoning to taste, adding more salt or lime juice if needed.
Ladle the soup into bowls and garnish with a dollop of sour cream, crushed tortilla chips, and additional cilantro if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 7444 mg | 324% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 33.1 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 6870 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
