☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

Mexican Chicken Potato Soup

This soup is best served a day after it’s made, as the flavors meld and become more pronounced. Serve with a green salad with jicama and oranges. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Leave a Review

Share this

Print Recipe
Total Time60 Mins
ServingsServes 4
Cuisine: Hispanic
Prep Method: BakedBoiled

Dish

Soup

Serving

Serves 4

Description

This soup is best served a day after it’s made, as the flavors meld and become more pronounced. Serve with a green salad with jicama and oranges. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

Ingredients

  • 4 Anaheim chile peppers*
  • 2 teaspoons olive oil
  • 1/2 cup sliced green onions
  • 1 teaspoon bottled garlic
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon cumin seed
  • 4 cups reduced sodium chicken broth*
  • 1 cup fresh or frozen corn
  • 2 cups cubed potatoes
  • 1 1/2 cups cooked chicken (leftover or from a rotisserie chicken)*
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Preparation

  1. Preheat oven to 450 degrees.
  2. Place peppers on a foil-lined baking sheet.
  3. Roast for 20 minutes or until blackened, turning occasionally.
  4. Wrap peppers up in foil to steam.
  5. Let stand 15 minutes.
  6. Remove skin and seeds from peppers and chop.
  7. Heat oil in Dutch oven over medium heat.
  8. Add onions, garlic, ground cumin and cumin seed. Saute 5 minutes.
  9. Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil.
  10. Cover, reduce heat and simmer 20 minutes.
  11. Serve with baked corn tortillas strips, cheese, avocado, and cilantro, if desired. Makes 4 (2 cup) servings.

*May substitute 1 (4-oz.) can diced green chiles

Optional Toppings

Baked corn tortilla strips, diced avocado, shredded Monterey Jack cheese, chopped cilantro

 

You may also like our Favorite Potato Soup Recipes.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

240

Fat

6g

Sodium

781mg

Cholesterol

49mg

Vitamin C

32mg

Fiber

3g

Protein

23g

Potassium

737mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Soup Recipes You'll Enjoy

Green Potato Chicken Chili Dairy Free Creamy Potato Soup Loaded Baked Potato Soup